Lets compare vitamin content per 1 pound of Valencia Oranges vs Cooked Ripe Red Tomatoes:
Raw Valencia Oranges have 2.4 times more Vitamin B1, 1.8 times more Vitamin B2, 1.9 times more Vitamin B5, 3 times more Vitamin B9 and 2.1 times more Vitamin C than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2 times more Vitamin A, 1.9 times more Vitamin B3 and 1.3 times more Vitamin B6 than Raw Valencia Oranges.
Both Raw Valencia Oranges 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 Valencia Oranges vs Cooked Ripe Red Tomatoes:
Raw Valencia Oranges have 3.6 times more Calcium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2 times more Copper, 7.6 times more Iron, 4.6 times more Manganese, 1.6 times more Phosphorus and 2.3 times more Zinc than Raw Valencia Oranges.
Both Raw Valencia Oranges and Cooked Ripe Red Tomatoes have similar amounts of Magnesium, Potassium and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Raw Valencia Oranges have 2.7 times more Energy, 8 times more Omega 3, 3 times more Carbohydrate and 3.6 times more Fiber than Cooked Ripe Red Tomatoes.
Both Raw Valencia Oranges and Cooked Ripe Red Tomatoes have similar amounts of Protein per 1 lb.
Both Raw Valencia Oranges as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.