Lets compare vitamin content per 7 ounces of Feijoa vs Cooked Ripe Red Tomatoes:
Raw Feijoa has 1.8 times more Vitamin B5, 1.8 times more Vitamin B9, 1.4 times more Vitamin C and 1.3 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 6 times more Vitamin B1, 1.8 times more Vitamin B3 and 3.5 times more Vitamin E than Raw Feijoa.
Both Raw Feijoa and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B2 and Vitamin B6 per 7 oz.
Both Raw Feijoa as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 in 7 oz.
Comparing minerals per 7 ounces for Feijoa vs Cooked Ripe Red Tomatoes:
Raw Feijoa has 1.5 times more Calcium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.1 times more Copper, 4.9 times more Iron, 1.5 times more Phosphorus, 1.3 times more Potassium and 2.3 times more Zinc than Raw Feijoa.
Both Raw Feijoa and Cooked Ripe Red Tomatoes have similar amounts of Magnesium, Manganese and Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Raw Feijoa has 3.4 times more Energy, 14.5 times more Omega 3, 3.8 times more Carbohydrate, 3.3 times more Sugars, 2.3 times more Fructose and 9.1 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Protein than Raw Feijoa.
Both Raw Feijoa as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.