Lets compare vitamin content per 7 ounces of Sweeteners, for baking, brown, contains sugar and sucralose vs Cooked Ripe Red Tomatoes:
Cooked Ripe Red Tomatoes contain 2.4 times more Vitamin B1, 1.5 times more Vitamin B2, 6.7 times more Vitamin B3 and 2 times more Vitamin B6 than Sweeteners, for baking, brown, contains sugar and sucralose.
Both Sweeteners, for baking, brown, contains sugar and sucralose and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B5 per 7 oz.
Comparing minerals per 7 ounces for Sweeteners, for baking, brown, contains sugar and sucralose vs Cooked Ripe Red Tomatoes:
Sweeteners, for baking, brown, contains sugar and sucralose have 5.7 times more Calcium and 2.4 times more Iron than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.6 times more Manganese, 14 times more Phosphorus, 1.7 times more Potassium, 1.8 times more Zinc and 38.7 times more Water than Sweeteners, for baking, brown, contains sugar and sucralose.
Both Sweeteners, for baking, brown, contains sugar and sucralose and Cooked Ripe Red Tomatoes have similar amounts of Copper and Magnesium per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Sweeteners, for baking, brown, contains sugar and sucralose have 21.6 times more Energy, 24.2 times more Carbohydrate and 18.3 times more Sugars than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.6 times more Fructose and more Protein than Sweeteners, for baking, brown, contains sugar and sucralose.
Both Sweeteners, for baking, brown, contains sugar and sucralose as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Glucose and Sucrose in 7 oz.