Lets compare vitamin content per 5 ounces of Raspberries vs Cooked Ripe Red Tomatoes:
Raw Raspberries have 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.
While Cooked Ripe Red Tomatoes contain 12 times more Vitamin A and 1.4 times more Vitamin B6 than Raw Raspberries.
Both Raw Raspberries and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B1, Vitamin B3 and Vitamin C per 5 oz.
Both Raw 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 Raspberries vs Cooked Ripe Red Tomatoes:
Raw Raspberries have 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.
While Cooked Ripe Red Tomatoes contain 1.4 times more Potassium than Raw Raspberries.
Both Raw Raspberries and Cooked Ripe Red Tomatoes have similar amounts of Copper, Iron, Phosphorus and Water per 5 oz.
Both Raw Raspberries as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Raspberries have 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 Raw Raspberries as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 5 oz.