Lets compare vitamin content per 14 ounces of Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid vs Cooked Ripe Red Tomatoes:
Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid has 1.6 times more Vitamin B1, 1.3 times more Vitamin B6 and 1.4 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 2.7 times more Vitamin B3, 2.3 times more Vitamin B5, 2.3 times more Vitamin C, 28 times more Vitamin E and 9.3 times more Vitamin K than Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid.
Both Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B2 per 14 oz.
Both Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid 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 Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid vs Cooked Ripe Red Tomatoes:
Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid has 1.3 times more Magnesium and 4.8 times more Manganese than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.2 times more Iron, 3.5 times more Phosphorus, 1.7 times more Potassium and 1.3 times more Zinc than Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid.
Both Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid and Cooked Ripe Red Tomatoes have similar amounts of Calcium, Copper and Water per 14 oz.
Both Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid has 2.9 times more Energy, 9 times more Omega 3, 3.2 times more Carbohydrate, 4 times more Sugars and 2.9 times more Fructose than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.5 times more Fiber and 2.6 times more Protein than Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid.
Both Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.