Lets compare vitamin content per 14 ounces of Traditional Pineapple vs Cooked Ripe Red Tomatoes:
Traditional Raw Pineapple has 2.2 times more Vitamin B1, 1.3 times more Vitamin B2, 1.5 times more Vitamin B5 and 1.3 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 8 times more Vitamin A, 1.3 times more Vitamin C and 4 times more Vitamin K than Traditional Raw Pineapple.
Both Traditional Raw Pineapple and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3 and Vitamin B9 per 14 oz.
Both Traditional Raw Pineapple as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Traditional Pineapple vs Cooked Ripe Red Tomatoes:
Traditional Raw Pineapple has 1.3 times more Magnesium and 15.2 times more Manganese than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.7 times more Iron, 3.1 times more Phosphorus, 1.7 times more Potassium and 1.8 times more Zinc than Traditional Raw Pineapple.
Both Traditional Raw Pineapple and Cooked Ripe Red Tomatoes have similar amounts of Calcium, Copper and Water per 14 oz.
Both Traditional Raw Pineapple as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Traditional Raw Pineapple has 2.5 times more Energy, 2.9 times more Carbohydrate, 3.3 times more Sugars and 1.5 times more Fructose than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.7 times more Protein than Traditional Raw Pineapple.
Both Traditional Raw Pineapple as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Glucose and Sucrose in 14 oz.