Lets compare vitamin content per 5 ounces of Frozen Raspberries vs Cooked Ripe Red Tomatoes:
Red Frozen Raspberries have 2.5 times more Vitamin B1, 4.5 times more Vitamin B2, 1.3 times more Vitamin B3, 3.1 times more Vitamin B5, 2.2 times more Vitamin B9 and 1.3 times more Vitamin E than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 6 times more Vitamin A, 1.3 times more Vitamin B6 and 1.3 times more Vitamin C than Red Frozen Raspberries.
Both Red Frozen Raspberries as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Frozen Raspberries vs Cooked Ripe Red Tomatoes:
Red Frozen Raspberries have 2.2 times more Calcium, 2.6 times more Magnesium, 5.8 times more Manganese and 2.2 times more Zinc than Cooked Ripe Red Tomatoes.
Both Red Frozen Raspberries and Cooked Ripe Red Tomatoes have similar amounts of Copper, Iron, Phosphorus, Potassium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Red Frozen Raspberries have 3.1 times more Energy, 9.5 times more Omega 3, 3.1 times more Carbohydrate, 2.6 times more Sugars, 2.5 times more Fructose, 6.1 times more Fiber and 1.2 times more Protein than Cooked Ripe Red Tomatoes.
Both Red Frozen Raspberries as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.