Lets compare vitamin content per 14 ounces of Canned Mango Nectar vs Cooked Ripe Red Tomatoes:
Canned Mango Nectar has 1.5 times more Vitamin A than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 12 times more Vitamin B1, 7.3 times more Vitamin B2, 6.7 times more Vitamin B3, 1.8 times more Vitamin B5, 5.3 times more Vitamin B6, 1.9 times more Vitamin B9, 1.5 times more Vitamin C, 2.7 times more Vitamin E and 3.5 times more Vitamin K than Canned Mango Nectar.
Both Canned Mango Nectar 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 Canned Mango Nectar vs Cooked Ripe Red Tomatoes:
Canned Mango Nectar has 1.5 times more Calcium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 5 times more Copper, 1.9 times more Iron, 3 times more Magnesium, 3.8 times more Manganese, 14 times more Phosphorus, 9.1 times more Potassium and 7 times more Zinc than Canned Mango Nectar.
Both Canned Mango Nectar and Cooked Ripe Red Tomatoes have similar amounts of Water per 14 oz.
Both Canned Mango Nectar as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Canned Mango Nectar has 2.8 times more Energy, 3.3 times more Carbohydrate, 5 times more Sugars and 4.2 times more Fructose than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.3 times more Fiber and 8.6 times more Protein than Canned Mango Nectar.
Both Canned Mango Nectar as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.