Lets compare vitamin content per 14 ounces of Cooked Guava Sauce vs Cooked Ripe Red Tomatoes:
Cooked Guava Sauce has 6.4 times more Vitamin C than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.7 times more Vitamin A, 1.4 times more Vitamin B1, 1.7 times more Vitamin B2, 1.3 times more Vitamin B3, 2.6 times more Vitamin B9 and 1.5 times more Vitamin K than Cooked Guava Sauce.
Both Cooked Guava Sauce and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B6 and Vitamin E per 14 oz.
Both Cooked Guava Sauce 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 Cooked Guava Sauce vs Cooked Ripe Red Tomatoes:
Cooked Guava Sauce has 1.2 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.6 times more Calcium, 3.8 times more Iron, 1.3 times more Magnesium and 2.5 times more Phosphorus than Cooked Guava Sauce.
Both Cooked Guava Sauce and Cooked Ripe Red Tomatoes have similar amounts of Copper, Manganese, Potassium and Water per 14 oz.
Both Cooked Guava Sauce as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Guava Sauce has 2 times more Energy, 8.5 times more Omega 3, 2.4 times more Carbohydrate, 2.4 times more Sugars and 5.1 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3 times more Protein than Cooked Guava Sauce.
Both Cooked Guava Sauce as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.