Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Sweet Cucumber Pickles:
Cooked Ripe Red Tomatoes have 1.4 times more Vitamin B1, 4.6 times more Vitamin B3, 2.5 times more Vitamin B5, 3.3 times more Vitamin B6, 13 times more Vitamin B9, 32.6 times more Vitamin C and 1.6 times more Vitamin E than Sweet Cucumber Pickles.
While Sweet Cucumber Pickles contain 1.6 times more Vitamin A, 1.4 times more Vitamin B2 and 16.8 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Sweet Cucumber Pickles have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Sweet Cucumber Pickles:
Cooked Ripe Red Tomatoes have 2.7 times more Copper, 2.7 times more Iron, 1.3 times more Magnesium, 1.6 times more Manganese, 1.6 times more Phosphorus, 2.2 times more Potassium and 1.2 times more Water than Sweet Cucumber Pickles.
While Sweet Cucumber Pickles contain 5.5 times more Calcium and 41.5 times more Sodium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Sweet Cucumber Pickles have similar amounts of Zinc per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Sweet Cucumber Pickles have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Ripe Red Tomatoes have 1.6 times more Protein than Sweet Cucumber Pickles.
While Sweet Cucumber Pickles contain 5.1 times more Energy, 30 times more Omega 3, 5.3 times more Carbohydrate, 7.3 times more Sugars, 6.7 times more Fructose and 1.4 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Sweet Cucumber Pickles have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.