Lets compare vitamin content per 100 grams of Sweetener, syrup, agave vs Cooked Ripe Red Tomatoes:
Sweetener, syrup, agave has 3.4 times more Vitamin B1, 7.5 times more Vitamin B2, 1.3 times more Vitamin B3, 3 times more Vitamin B6, 2.3 times more Vitamin B9, 1.8 times more Vitamin E and 8 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3 times more Vitamin A and 1.3 times more Vitamin C than Sweetener, syrup, agave.
Both Sweetener, syrup, agave as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Sweetener, syrup, agave vs Cooked Ripe Red Tomatoes:
Sweetener, syrup, agave has 3.4 times more Selenium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 11 times more Calcium, 8.3 times more Copper, 7.6 times more Iron, 9 times more Magnesium, 21 times more Manganese, 28 times more Phosphorus, 54.5 times more Potassium, 14 times more Zinc and 4.1 times more Water than Sweetener, syrup, agave.
Comparison of macro-nutrients per 100 grams:
Sweetener, syrup, agave has 17.2 times more Energy, 19 times more Carbohydrate, 27.3 times more Sugars and 42.4 times more Fructose than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.5 times more Fiber and 10.6 times more Protein than Sweetener, syrup, agave.
Both Sweetener, syrup, agave as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.