Lets compare vitamin content per 7 ounces of Cooked Ripe Red Tomatoes vs Red Currants:
Cooked Ripe Red Tomatoes have 12 times more Vitamin A, 5.3 times more Vitamin B3, 2 times more Vitamin B5, 1.6 times more Vitamin B9 and 5.6 times more Vitamin E than Raw Red And White Currants.
While Raw Red And White Currants contain 2.3 times more Vitamin B2, 1.8 times more Vitamin C and 3.9 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Red And White Currants have similar amounts of Vitamin B1 and Vitamin B6 per 7 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Red And White Currants have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked Ripe Red Tomatoes vs Red Currants:
Raw Red And White Currants contain 3 times more Calcium, 1.4 times more Copper, 1.5 times more Iron, 1.4 times more Magnesium, 1.8 times more Manganese, 1.6 times more Phosphorus, 1.3 times more Potassium and 1.6 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Red And White Currants have similar amounts of Selenium and Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Raw Red And White Currants contain 3.1 times more Energy, 17.5 times more Omega 3, 3.4 times more Carbohydrate, 3 times more Sugars, 2.7 times more Fructose, 6.1 times more Fiber and 1.5 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Red And White Currants have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.