Lets compare vitamin content per 7 ounces of Mangos vs Cooked Ripe Red Tomatoes:
Raw Mangos have 2.3 times more Vitamin A, 1.7 times more Vitamin B2, 1.3 times more Vitamin B3, 1.5 times more Vitamin B5, 1.5 times more Vitamin B6, 3.3 times more Vitamin B9, 1.6 times more Vitamin C, 1.6 times more Vitamin E and 1.5 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Vitamin B1 than Raw Mangos.
Both Raw Mangos 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 Mangos vs Cooked Ripe Red Tomatoes:
Raw Mangos have 1.5 times more Copper than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 4.3 times more Iron, 1.7 times more Manganese, 2 times more Phosphorus, 1.3 times more Potassium and 1.6 times more Zinc than Raw Mangos.
Both Raw Mangos and Cooked Ripe Red Tomatoes have similar amounts of Calcium, Magnesium, Selenium and Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Raw Mangos have 3.3 times more Energy, 25.5 times more Omega 3, 3.7 times more Carbohydrate, 5.5 times more Sugars, 3.6 times more Fructose and 2.3 times more Fiber than Cooked Ripe Red Tomatoes.
Both Raw Mangos and Cooked Ripe Red Tomatoes have similar amounts of Protein per 7 oz.
Both Raw Mangos as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.