Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Cooked Guava Sauce:
Cooked Ripe Red Tomatoes have 1.7 times more Vitamin A, 1.4 times more Vitamin B1, 1.7 times more Vitamin B2, 1.3 times more Vitamin B3, 2.6 times more Vitamin B9 and 1.5 times more Vitamin K than Cooked Guava Sauce.
While Cooked Guava Sauce contains 6.4 times more Vitamin C than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Cooked Guava Sauce have similar amounts of Vitamin B6 and Vitamin E per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Cooked Guava Sauce have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Cooked Guava Sauce:
Cooked Ripe Red Tomatoes have 1.6 times more Calcium, 3.8 times more Iron, 1.3 times more Magnesium and 2.5 times more Phosphorus than Cooked Guava Sauce.
Both Cooked Ripe Red Tomatoes and Cooked Guava Sauce have similar amounts of Copper, Manganese, Potassium, Zinc and Water per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Cooked Guava Sauce have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Ripe Red Tomatoes have 3 times more Protein than Cooked Guava Sauce.
While Cooked Guava Sauce contains 2 times more Energy, 8.5 times more Omega 3, 2.4 times more Carbohydrate, 2.4 times more Sugars and 5.1 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Cooked Guava Sauce have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.