Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Canned Pimento:
Cooked Ripe Red Tomatoes have 2.1 times more Vitamin B1, 12.9 times more Vitamin B5 and 2.2 times more Vitamin B9 than Canned Pimento.
While Canned Pimento contains 5.5 times more Vitamin A, 2.7 times more Vitamin B2, 2.7 times more Vitamin B6, 3.7 times more Vitamin C and 3 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Canned Pimento have similar amounts of Vitamin B3 and Vitamin E per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Canned Pimento have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Canned Pimento:
Cooked Ripe Red Tomatoes have 1.8 times more Calcium, 1.5 times more Copper, 1.5 times more Magnesium, 1.6 times more Phosphorus and 1.4 times more Potassium than Canned Pimento.
While Canned Pimento contains 2.5 times more Iron and 1.4 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Canned Pimento have similar amounts of Manganese and Water per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Canned Pimento have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Canned Pimento contains 1.3 times more Carbohydrate and 2.7 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Canned Pimento have similar amounts of Sugars and Protein per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Canned Pimento have insufficient amounts of Energy, Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.