Lets compare vitamin content per 5 ounces of Thyme vs Cooked Ripe Red Tomatoes:
Fresh Thyme has 9.9 times more Vitamin A, 1.3 times more Vitamin B1, 21.4 times more Vitamin B2, 3.4 times more Vitamin B3, 3.2 times more Vitamin B5, 4.4 times more Vitamin B6, 3.5 times more Vitamin B9 and 7 times more Vitamin C than Cooked Ripe Red Tomatoes.
Both Fresh Thyme 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 Thyme vs Cooked Ripe Red Tomatoes:
Fresh Thyme has 36.8 times more Calcium, 7.4 times more Copper, 25.7 times more Iron, 17.8 times more Magnesium, 16.4 times more Manganese, 3.8 times more Phosphorus, 2.8 times more Potassium and 12.9 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.4 times more Water than Fresh Thyme.
Comparison of macro-nutrients per 5 ounces:
Fresh Thyme has 5.6 times more Energy, 15.3 times more Fat, 31.1 times more Saturated Fat, 223.5 times more Omega 3, 6.1 times more Carbohydrate, 20 times more Fiber and 5.9 times more Protein than Cooked Ripe Red Tomatoes.
Both Fresh Thyme as well as Cooked Ripe Red Tomatoes have insufficient amounts of Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.