Lets compare vitamin content per 7 ounces of Cooked Ripe Red Tomatoes vs Boysenberries, canned, heavy syrup:
Cooked Ripe Red Tomatoes have 12 times more Vitamin A, 1.4 times more Vitamin B1, 2.3 times more Vitamin B3, 2.1 times more Vitamin B6 and 3.7 times more Vitamin C than Boysenberries, canned, heavy syrup.
While Boysenberries, canned, heavy syrup contain 1.3 times more Vitamin B2 and 2.6 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boysenberries, canned, heavy syrup have similar amounts of Vitamin B5 per 7 oz.
Both Cooked Ripe Red Tomatoes as well as Boysenberries, canned, heavy syrup have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked Ripe Red Tomatoes vs Boysenberries, canned, heavy syrup:
Cooked Ripe Red Tomatoes have 1.6 times more Iron, 2.8 times more Phosphorus, 2.4 times more Potassium and 1.2 times more Water than Boysenberries, canned, heavy syrup.
While Boysenberries, canned, heavy syrup contain 1.6 times more Calcium, 2.4 times more Manganese and 1.4 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boysenberries, canned, heavy syrup have similar amounts of Copper and Magnesium per 7 oz.
Both Cooked Ripe Red Tomatoes as well as Boysenberries, canned, heavy syrup have insufficient amounts of Selenium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Boysenberries, canned, heavy syrup contain 4.9 times more Energy, 11.5 times more Omega 3, 5.6 times more Carbohydrate and 3.7 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boysenberries, canned, heavy syrup have similar amounts of Protein per 7 oz.
Both Cooked Ripe Red Tomatoes as well as Boysenberries, canned, heavy syrup have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.