Lets compare vitamin content per 5 ounces of Canned Rambutan vs Cooked Ripe Red Tomatoes:
Rambutan Canned in Syrup has 2.5 times more Vitamin B3 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 2.8 times more Vitamin B1, 7.2 times more Vitamin B5, 4 times more Vitamin B6, 1.6 times more Vitamin B9 and 4.7 times more Vitamin C than Rambutan Canned in Syrup.
Both Rambutan Canned in Syrup and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B2 per 5 oz.
Both Rambutan Canned in Syrup as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 in 5 oz.
Comparing minerals per 5 ounces for Canned Rambutan vs Cooked Ripe Red Tomatoes:
Rambutan Canned in Syrup has 2 times more Calcium and 3.3 times more Manganese than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.9 times more Iron, 1.3 times more Magnesium, 3.1 times more Phosphorus, 5.2 times more Potassium and 1.8 times more Zinc than Rambutan Canned in Syrup.
Both Rambutan Canned in Syrup and Cooked Ripe Red Tomatoes have similar amounts of Copper and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Rambutan Canned in Syrup has 4.6 times more Energy, 5.2 times more Carbohydrate and 1.3 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.5 times more Protein than Rambutan Canned in Syrup.
Both Rambutan Canned in Syrup as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 5 oz.