Lets compare vitamin content per 7 ounces of Cooked Ripe Red Tomatoes vs Reduced Fat French Salad Dressing:
Cooked Ripe Red Tomatoes have 1.5 times more Vitamin B1, more Vitamin B5, 1.4 times more Vitamin B6, 6.5 times more Vitamin B9 and 4.8 times more Vitamin C than Reduced Fat French Salad Dressing.
While Reduced Fat French Salad Dressing contains 2.4 times more Vitamin B2, 1.8 times more Vitamin E and 6.4 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Reduced Fat French Salad Dressing have similar amounts of Vitamin A and Vitamin B3 per 7 oz.
Both Cooked Ripe Red Tomatoes as well as Reduced Fat French Salad Dressing have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked Ripe Red Tomatoes vs Reduced Fat French Salad Dressing:
Cooked Ripe Red Tomatoes have 1.8 times more Phosphorus, 2 times more Potassium and 1.7 times more Water than Reduced Fat French Salad Dressing.
While Reduced Fat French Salad Dressing contains 2.1 times more Copper, 3.2 times more Selenium, 76.2 times more Sodium and 1.4 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Reduced Fat French Salad Dressing have similar amounts of Calcium, Iron, Magnesium and Manganese per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Cooked Ripe Red Tomatoes have 1.6 times more Protein than Reduced Fat French Salad Dressing.
While Reduced Fat French Salad Dressing contains 12.3 times more Energy, 104.7 times more Fat, 56.1 times more Saturated Fat, 448 times more Omega 3, 70.4 times more Omega 6, 7.8 times more Carbohydrate, 6.8 times more Sugars and 2.1 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Reduced Fat French Salad Dressing have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.