Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Balsamic Vinegar:
Cooked Ripe Red Tomatoes have more Vitamin A and more Vitamin C than Balsamic Vinegar.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Balsamic Vinegar:
Cooked Ripe Red Tomatoes have 2.9 times more Copper, 1.5 times more Phosphorus, 1.9 times more Potassium, 1.8 times more Zinc and 1.2 times more Water than Balsamic Vinegar.
While Balsamic Vinegar contains 2.5 times more Calcium, 1.3 times more Magnesium and 2.1 times more Sodium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Balsamic Vinegar have similar amounts of Iron and Manganese per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Ripe Red Tomatoes have 1.9 times more Protein than Balsamic Vinegar.
While Balsamic Vinegar contains 4.9 times more Energy, 4.2 times more Carbohydrate, 6 times more Sugars and 5.6 times more Fructose than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Balsamic Vinegar have insufficient amounts of Fat, Glucose and Sucrose in 5 oz.