Lets compare vitamin content per 7 ounces of Cooked Ripe Red Tomatoes vs Dill Pickled Cucumber:
Cooked Ripe Red Tomatoes have 4 times more Vitamin A, 4.9 times more Vitamin B3, 2.3 times more Vitamin B6, 1.6 times more Vitamin B9, 9.9 times more Vitamin C and 18.7 times more Vitamin E than Dill Pickled Cucumber.
While Dill Pickled Cucumber contains 1.3 times more Vitamin B1, 2.6 times more Vitamin B2, 1.6 times more Vitamin B5 and 6.2 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Dill Pickled Cucumber have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked Ripe Red Tomatoes vs Dill Pickled Cucumber:
Cooked Ripe Red Tomatoes have 2.7 times more Copper, 2.6 times more Iron, 1.3 times more Magnesium, 1.7 times more Manganese, 1.8 times more Phosphorus, 1.9 times more Potassium and 1.4 times more Zinc than Dill Pickled Cucumber.
While Dill Pickled Cucumber contains 5.2 times more Calcium and 73.5 times more Sodium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Dill Pickled Cucumber have similar amounts of Water per 7 oz.
Both Cooked Ripe Red Tomatoes as well as Dill Pickled Cucumber have insufficient amounts of Selenium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Cooked Ripe Red Tomatoes have 1.7 times more Carbohydrate, 2.3 times more Sugars, 2.4 times more Fructose and 1.9 times more Protein than Dill Pickled Cucumber.
While Dill Pickled Cucumber contains 35 times more Omega 3 and 1.4 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Dill Pickled Cucumber have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.