Lets compare vitamin content per 7 ounces of Avocados vs Cooked Ripe Red Tomatoes:
Raw Avocados have 1.9 times more Vitamin B1, 5.9 times more Vitamin B2, 3.3 times more Vitamin B3, 10.8 times more Vitamin B5, 3.3 times more Vitamin B6, 6.2 times more Vitamin B9, 3.7 times more Vitamin E and 7.5 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.4 times more Vitamin A and 2.3 times more Vitamin C than Raw Avocados.
Both Raw Avocados as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Avocados vs Cooked Ripe Red Tomatoes:
Raw Avocados have 2.5 times more Copper, 3.2 times more Magnesium, 1.4 times more Manganese, 1.9 times more Phosphorus, 2.2 times more Potassium and 4.6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Water than Raw Avocados.
Both Raw Avocados and Cooked Ripe Red Tomatoes have similar amounts of Calcium and Iron per 7 oz.
Both Raw Avocados as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Raw Avocados have 8.9 times more Energy, 133.3 times more Fat, 141.7 times more Saturated Fat, 62.5 times more Omega 3, 39.9 times more Omega 6, 2.1 times more Carbohydrate, 9.6 times more Fiber and 2.1 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.8 times more Sugars and 10.9 times more Fructose than Raw Avocados.
Both Raw Avocados as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.