Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Red Anjou Pears:
Cooked Ripe Red Tomatoes have 24 times more Vitamin A, 3 times more Vitamin B1, 3.3 times more Vitamin B3, 2.4 times more Vitamin B5, 2 times more Vitamin B6, 1.9 times more Vitamin B9, 4.4 times more Vitamin C and 4.7 times more Vitamin E than Raw Red Anjou Pears.
While Raw Red Anjou Pears contain 1.3 times more Vitamin B2 and 1.8 times more Vitamin K than Cooked Ripe Red Tomatoes.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Red Anjou Pears:
Cooked Ripe Red Tomatoes have 3.6 times more Iron, 1.3 times more Magnesium, 1.9 times more Manganese, 2.2 times more Phosphorus and 1.8 times more Potassium than Raw Red Anjou Pears.
Both Cooked Ripe Red Tomatoes and Raw Red Anjou Pears have similar amounts of Calcium, Copper, Zinc and Water per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Red Anjou Pears have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Ripe Red Tomatoes have 2.9 times more Protein than Raw Red Anjou Pears.
While Raw Red Anjou Pears contain 3.4 times more Energy, 3.7 times more Carbohydrate, 3.8 times more Sugars, 4.9 times more Fructose and 4.3 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Red Anjou Pears have insufficient amounts of Fat, Glucose and Sucrose in 5 oz.