Lets compare vitamin content per 1 pound of Puddings, vanilla, ready-to-eat, fat free vs Cooked Ripe Red Tomatoes:
Puddings, vanilla, ready-to-eat, fat free have 4 times more Vitamin B2, 1.5 times more Vitamin B5 and more Vitamin B12 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 24 times more Vitamin A, 1.6 times more Vitamin B1, 10.2 times more Vitamin B3, 4.2 times more Vitamin B6, 4.3 times more Vitamin B9, 19 times more Vitamin C, more Vitamin E and more Vitamin K than Puddings, vanilla, ready-to-eat, fat free.
Both Puddings, vanilla, ready-to-eat, fat free as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin D in 1 lb.
Comparing minerals per 1 pound for Puddings, vanilla, ready-to-eat, fat free vs Cooked Ripe Red Tomatoes:
Puddings, vanilla, ready-to-eat, fat free have 3.6 times more Calcium, 1.9 times more Phosphorus, 3.4 times more Selenium, 17.4 times more Sodium and 1.6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 5.8 times more Copper, 1.9 times more Iron, 1.3 times more Magnesium, 26.3 times more Manganese and 2 times more Potassium than Puddings, vanilla, ready-to-eat, fat free.
Both Puddings, vanilla, ready-to-eat, fat free and Cooked Ripe Red Tomatoes have similar amounts of Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Puddings, vanilla, ready-to-eat, fat free have 4.9 times more Energy, 5 times more Carbohydrate, 6.1 times more Sugars and 2.1 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Fiber than Puddings, vanilla, ready-to-eat, fat free.
Both Puddings, vanilla, ready-to-eat, fat free as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.