Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Apples no Skin:
Cooked Ripe Red Tomatoes have 12 times more Vitamin A, 1.9 times more Vitamin B1, 5.8 times more Vitamin B3, 1.8 times more Vitamin B5, 2.1 times more Vitamin B6, more Vitamin B9, 5.7 times more Vitamin C, 11.2 times more Vitamin E and 4.7 times more Vitamin K than Raw Apples without skin.
While Raw Apples without skin contain 1.3 times more Vitamin B2 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Apples without skin have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Apples no Skin:
Cooked Ripe Red Tomatoes have 2.2 times more Calcium, 2.4 times more Copper, 9.7 times more Iron, 2.3 times more Magnesium, 2.8 times more Manganese, 2.5 times more Phosphorus, 2.4 times more Potassium and 2.8 times more Zinc than Raw Apples without skin.
Both Cooked Ripe Red Tomatoes and Raw Apples without skin have similar amounts of Water per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Apples without skin have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 3.5 times more Protein than Raw Apples without skin.
While Raw Apples without skin contain 2.7 times more Energy, 3.2 times more Carbohydrate, 4.1 times more Sugars, 4.6 times more Fructose and 1.9 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Apples without skin have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.