Lets compare vitamin content per 14 ounces of Distilled Vinegar vs Cooked Ripe Red Tomatoes:
Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Distilled Vinegar.
Both Distilled Vinegar as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Distilled Vinegar vs Cooked Ripe Red Tomatoes:
Cooked Ripe Red Tomatoes contain 1.8 times more Calcium, 12.5 times more Copper, 22.7 times more Iron, 9 times more Magnesium, 1.9 times more Manganese, 7 times more Phosphorus, 109 times more Potassium and 14 times more Zinc than Distilled Vinegar.
Both Distilled Vinegar and Cooked Ripe Red Tomatoes have similar amounts of Water per 14 oz.
Both Distilled Vinegar as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes contain 100.3 times more Carbohydrate, 62.3 times more Sugars, more Fiber and more Protein than Distilled Vinegar.
Both Distilled Vinegar as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.