Lets compare vitamin content per 1 pound of Frozen Apples, heated vs Cooked Ripe Red Tomatoes:
Cooked Ripe Red Tomatoes contain 2.6 times more Vitamin B1, 2 times more Vitamin B2, 12.4 times more Vitamin B3, 2.3 times more Vitamin B5, 2.5 times more Vitamin B6, 13 times more Vitamin B9 and 57 times more Vitamin C than Frozen Apples, heated.
Both Frozen Apples, heated as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Frozen Apples, heated vs Cooked Ripe Red Tomatoes:
Frozen Apples, heated have 1.4 times more Manganese than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.2 times more Calcium, 3.6 times more Iron, 3 times more Magnesium, 3.5 times more Phosphorus, 2.9 times more Potassium and 2.8 times more Zinc than Frozen Apples, heated.
Both Frozen Apples, heated and Cooked Ripe Red Tomatoes have similar amounts of Copper and Water per 1 lb.
Both Frozen Apples, heated as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 1 lb.
Comparison of macro-nutrients per 1 pound:
Frozen Apples, heated have 2.6 times more Energy, 8.5 times more Omega 3, 3 times more Carbohydrate and 1.9 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.3 times more Protein than Frozen Apples, heated.
Both Frozen Apples, heated as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.