Lets compare vitamin content per 14 ounces of Apples vs Cooked Ripe Red Tomatoes:
Cooked Ripe Red Tomatoes contain 8 times more Vitamin A, 2.1 times more Vitamin B1, 5.8 times more Vitamin B3, 2.1 times more Vitamin B5, 1.9 times more Vitamin B6, 4.3 times more Vitamin B9, 5 times more Vitamin C, 3.1 times more Vitamin E and 1.3 times more Vitamin K than Raw Apples with skin.
Both Raw Apples with skin and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B2 per 14 oz.
Both Raw Apples with skin as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Apples vs Cooked Ripe Red Tomatoes:
Cooked Ripe Red Tomatoes contain 1.8 times more Calcium, 2.8 times more Copper, 5.7 times more Iron, 1.8 times more Magnesium, 3 times more Manganese, 2.5 times more Phosphorus, 2 times more Potassium and 3.5 times more Zinc than Raw Apples with skin.
Both Raw Apples with skin and Cooked Ripe Red Tomatoes have similar amounts of Water per 14 oz.
Both Raw Apples with skin as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Apples with skin have 2.9 times more Energy, 3.4 times more Carbohydrate, 4.2 times more Sugars, 4.5 times more Fructose and 3.4 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.7 times more Protein than Raw Apples with skin.
Both Raw Apples with skin as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.