Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Japanese Persimmons:
Cooked Ripe Red Tomatoes have 5.3 times more Vitamin B3, 1.6 times more Vitamin B9 and 3 times more Vitamin C than Raw Japanese Persimmons.
While Raw Japanese Persimmons contain 3.4 times more Vitamin A, 1.3 times more Vitamin B6 and 1.3 times more Vitamin E than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Japanese Persimmons have similar amounts of Vitamin B1, Vitamin B2 and Vitamin K per 100 g.
Both Cooked Ripe Red Tomatoes as well as Raw Japanese Persimmons have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Japanese Persimmons:
Cooked Ripe Red Tomatoes have 1.4 times more Calcium, 4.5 times more Iron, 1.6 times more Phosphorus, 1.4 times more Potassium and 1.3 times more Zinc than Raw Japanese Persimmons.
While Raw Japanese Persimmons contain 1.5 times more Copper and 3.4 times more Manganese than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Japanese Persimmons have similar amounts of Magnesium, Selenium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 1.6 times more Protein than Raw Japanese Persimmons.
While Raw Japanese Persimmons contain 3.9 times more Energy, 4.6 times more Carbohydrate, 5 times more Sugars, 4.2 times more Fructose and 5.1 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Japanese Persimmons have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.