Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Watermelon:
Cooked Ripe Red Tomatoes have 3 times more Vitamin B3, 1.8 times more Vitamin B6, 4.3 times more Vitamin B9, 2.8 times more Vitamin C, 11.2 times more Vitamin E and 28 times more Vitamin K than Raw Watermelon.
While Raw Watermelon contains 1.7 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Watermelon have similar amounts of Vitamin A, Vitamin B1 and Vitamin B2 per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Watermelon have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Watermelon:
Cooked Ripe Red Tomatoes have 1.6 times more Calcium, 1.8 times more Copper, 2.8 times more Iron, 2.8 times more Manganese, 2.5 times more Phosphorus, 1.9 times more Potassium and 1.4 times more Zinc than Raw Watermelon.
Both Cooked Ripe Red Tomatoes and Raw Watermelon have similar amounts of Magnesium and Water per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Watermelon have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 1.8 times more Fiber and 1.6 times more Protein than Raw Watermelon.
While Raw Watermelon contains 1.7 times more Energy, 1.9 times more Carbohydrate, 2.5 times more Sugars and 2.6 times more Fructose than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Watermelon have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.