Lets compare vitamin content per 14 ounces of Pineapple vs Cooked Ripe Red Tomatoes:
Raw Pineapple has 2.2 times more Vitamin B1, 1.5 times more Vitamin B2, 1.7 times more Vitamin B5, 1.4 times more Vitamin B6, 1.4 times more Vitamin B9 and 2.1 times more Vitamin C than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 8 times more Vitamin A, 28 times more Vitamin E and 4 times more Vitamin K than Raw Pineapple.
Both Raw Pineapple and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3 per 14 oz.
Both Raw Pineapple 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 vs Cooked Ripe Red Tomatoes:
Raw Pineapple has 1.5 times more Copper, 1.3 times more Magnesium and 8.8 times more Manganese than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.3 times more Iron, 3.5 times more Phosphorus and 2 times more Potassium than Raw Pineapple.
Both Raw Pineapple and Cooked Ripe Red Tomatoes have similar amounts of Calcium, Zinc and Water per 14 oz.
Both Raw Pineapple as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Pineapple has 2.8 times more Energy, 8.5 times more Omega 3, 3.3 times more Carbohydrate, 4 times more Sugars, 1.6 times more Fructose and 2 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.8 times more Protein than Raw Pineapple.
Both Raw Pineapple as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.