Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Acerola:
Cooked Ripe Red Tomatoes have 1.8 times more Vitamin B1, 1.3 times more Vitamin B3 and 8.8 times more Vitamin B6 than Raw Acerola.
While Raw Acerola contains 1.6 times more Vitamin A, 2.7 times more Vitamin B2, 2.4 times more Vitamin B5 and 73.6 times more Vitamin C than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Acerola have similar amounts of Vitamin B9 per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Acerola have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Acerola:
Cooked Ripe Red Tomatoes have 3.4 times more Iron, 2.5 times more Phosphorus, 1.5 times more Potassium and 1.4 times more Zinc than Raw Acerola.
While Raw Acerola contains 2 times more Magnesium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Acerola have similar amounts of Calcium, Copper, Selenium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 2.4 times more Protein than Raw Acerola.
While Raw Acerola contains 1.8 times more Energy, 22 times more Omega 3, 1.9 times more Carbohydrate and 1.6 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Acerola have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.