Lets compare vitamin content per 14 ounces of Stewed Dried Figs vs Cooked Ripe Red Tomatoes:
Stewed Dried Figs have 5 times more Vitamin B2, 1.2 times more Vitamin B3, 1.7 times more Vitamin B6 and 2.4 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 3.3 times more Vitamin B1, 13 times more Vitamin B9, 5.2 times more Vitamin C and 3.7 times more Vitamin E than Stewed Dried Figs.
Both Stewed Dried Figs and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B5 per 14 oz.
Both Stewed Dried Figs 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 Stewed Dried Figs vs Cooked Ripe Red Tomatoes:
Stewed Dried Figs have 6.4 times more Calcium, 1.7 times more Copper, 1.3 times more Iron, 3.2 times more Magnesium, 2.1 times more Manganese, 1.3 times more Potassium and 1.7 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.4 times more Water than Stewed Dried Figs.
Both Stewed Dried Figs and Cooked Ripe Red Tomatoes have similar amounts of Phosphorus per 14 oz.
Both Stewed Dried Figs as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Stewed Dried Figs have 5.9 times more Energy, 6.9 times more Carbohydrate, 9.4 times more Sugars, 6 times more Fiber and 1.5 times more Protein than Cooked Ripe Red Tomatoes.
Both Stewed Dried Figs as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.