Lets compare vitamin content per 1 pound of Cooked Ripe Red Tomatoes vs Raspberries:
Cooked Ripe Red Tomatoes have 12 times more Vitamin A and 1.4 times more Vitamin B6 than Raw Raspberries.
While Raw Raspberries contain 1.7 times more Vitamin B2, 2.6 times more Vitamin B5, 1.6 times more Vitamin B9, 1.6 times more Vitamin E and 2.8 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Raspberries have similar amounts of Vitamin B1, Vitamin B3 and Vitamin C per 1 lb.
Both Cooked Ripe Red Tomatoes as well as Raw Raspberries have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Cooked Ripe Red Tomatoes vs Raspberries:
Cooked Ripe Red Tomatoes have 1.4 times more Potassium than Raw Raspberries.
While Raw Raspberries contain 2.3 times more Calcium, 2.4 times more Magnesium, 6.4 times more Manganese and 3 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Raspberries have similar amounts of Copper, Iron, Phosphorus and Water per 1 lb.
Both Cooked Ripe Red Tomatoes as well as Raw Raspberries have insufficient amounts of Selenium in 1 lb.
Comparison of macro-nutrients per 1 pound:
Raw Raspberries contain 2.9 times more Energy, 63 times more Omega 3, 5.9 times more Omega 6, 3 times more Carbohydrate, 1.8 times more Sugars, 1.8 times more Fructose, 9.3 times more Fiber and 1.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Raspberries have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 1 lb.