Lets compare vitamin content per 100 grams of Carrots vs Cooked Ripe Red Tomatoes with Salt:
Raw Carrots have 34.8 times more Vitamin A, 1.8 times more Vitamin B1, 2.6 times more Vitamin B2, 1.8 times more Vitamin B3, 2.1 times more Vitamin B5, 1.7 times more Vitamin B6, 1.5 times more Vitamin B9 and 4.7 times more Vitamin K than Cooked Ripe Red Tomatoes with Salt.
While Cooked Ripe Red Tomatoes with Salt contain 3.9 times more Vitamin C than Raw Carrots.
Both Raw Carrots and Cooked Ripe Red Tomatoes with Salt have similar amounts of Vitamin E per 100 g.
Both Raw Carrots as well as Cooked Ripe Red Tomatoes with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Carrots vs Cooked Ripe Red Tomatoes with Salt:
Raw Carrots have 3 times more Calcium, 1.3 times more Magnesium, 1.4 times more Manganese, 1.3 times more Phosphorus, 1.5 times more Potassium and 1.7 times more Zinc than Cooked Ripe Red Tomatoes with Salt.
While Cooked Ripe Red Tomatoes with Salt contain 1.7 times more Copper, 2.3 times more Iron and 3.6 times more Sodium than Raw Carrots.
Both Raw Carrots and Cooked Ripe Red Tomatoes with Salt have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Carrots have 2.3 times more Energy, 2.4 times more Carbohydrate, 1.9 times more Sugars and 4 times more Fiber than Cooked Ripe Red Tomatoes with Salt.
While Cooked Ripe Red Tomatoes with Salt contain 2.4 times more Fructose than Raw Carrots.
Both Raw Carrots and Cooked Ripe Red Tomatoes with Salt have similar amounts of Protein per 100 g.
Both Raw Carrots as well as Cooked Ripe Red Tomatoes with Salt have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.