Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Sweetened Red Frozen Raspberries:
Cooked Ripe Red Tomatoes have 8 times more Vitamin A, 1.9 times more Vitamin B1, 2.3 times more Vitamin B3, 2.3 times more Vitamin B6 and 1.4 times more Vitamin C than Sweetened Red Frozen Raspberries.
While Sweetened Red Frozen Raspberries contain 2 times more Vitamin B2, 2 times more Vitamin B9, 1.3 times more Vitamin E and 2.3 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Sweetened Red Frozen Raspberries have similar amounts of Vitamin B5 per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Sweetened Red Frozen Raspberries have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Sweetened Red Frozen Raspberries:
Cooked Ripe Red Tomatoes have 1.6 times more Phosphorus, 1.9 times more Potassium and 1.3 times more Water than Sweetened Red Frozen Raspberries.
While Sweetened Red Frozen Raspberries contain 1.4 times more Calcium, 1.4 times more Copper, 1.4 times more Magnesium, 6.2 times more Manganese and 1.3 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Sweetened Red Frozen Raspberries have similar amounts of Iron per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Sweetened Red Frozen Raspberries have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Ripe Red Tomatoes have 1.4 times more Protein than Sweetened Red Frozen Raspberries.
While Sweetened Red Frozen Raspberries contain 5.7 times more Energy, 15 times more Omega 3, 6.5 times more Carbohydrate, 8.7 times more Sugars and 6.3 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Sweetened Red Frozen Raspberries have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.