Lets compare vitamin content per 14 ounces of Balsam-pear , Pods vs Cooked Ripe Red Tomatoes:
Raw Balsam-pear , Pods have 1.8 times more Vitamin B2, 1.6 times more Vitamin B5, 5.5 times more Vitamin B9 and 3.7 times more Vitamin C than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Vitamin B3 and 1.8 times more Vitamin B6 than Raw Balsam-pear , Pods.
Both Raw Balsam-pear , Pods and Cooked Ripe Red Tomatoes have similar amounts of Vitamin A and Vitamin B1 per 14 oz.
Both Raw Balsam-pear , Pods 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 Balsam-pear , Pods vs Cooked Ripe Red Tomatoes:
Raw Balsam-pear , Pods have 1.7 times more Calcium, 1.9 times more Magnesium, 1.4 times more Potassium and 5.7 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.2 times more Copper and 1.6 times more Iron than Raw Balsam-pear , Pods.
Both Raw Balsam-pear , Pods and Cooked Ripe Red Tomatoes have similar amounts of Manganese, Phosphorus and Water per 14 oz.
Both Raw Balsam-pear , Pods as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Balsam-pear , Pods have 4 times more Fiber than Cooked Ripe Red Tomatoes.
Both Raw Balsam-pear , Pods and Cooked Ripe Red Tomatoes have similar amounts of Carbohydrate and Protein per 14 oz.
Both Raw Balsam-pear , Pods as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Cholesterol, Glucose and Sucrose in 14 oz.