Lets compare vitamin content per 14 ounces of Vegetarian fillets vs Cooked Ripe Red Tomatoes:
Vegetarian fillets have 30.6 times more Vitamin B1, 40.9 times more Vitamin B2, 22.6 times more Vitamin B3, 19 times more Vitamin B6, 7.8 times more Vitamin B9, more Vitamin B12 and 6.2 times more Vitamin E than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin C and more Vitamin K than Vegetarian fillets.
Both Vegetarian fillets as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Vegetarian fillets vs Cooked Ripe Red Tomatoes:
Vegetarian fillets have 8.6 times more Calcium, 12.3 times more Copper, 2.9 times more Iron, 2.6 times more Magnesium, 16.1 times more Phosphorus, 2.8 times more Potassium, 2 times more Selenium, 44.5 times more Sodium and 10 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.1 times more Water than Vegetarian fillets.
Comparison of macro-nutrients per 14 ounces:
Vegetarian fillets have 16.1 times more Energy, 163.6 times more Fat, 189.9 times more Saturated Fat, 520 times more Omega 3, 197.4 times more Omega 6, 2.2 times more Carbohydrate, 8.7 times more Fiber and 24.2 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.1 times more Sugars than Vegetarian fillets.
Both Vegetarian fillets as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.