Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Carrots:
Cooked Ripe Red Tomatoes have 3.9 times more Vitamin C than Raw Carrots.
While Raw Carrots contain 34.8 times more Vitamin A, 1.8 times more Vitamin B1, 2.6 times more Vitamin B2, 1.8 times more Vitamin B3, 2.1 times more Vitamin B5, 1.7 times more Vitamin B6, 1.5 times more Vitamin B9 and 4.7 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Carrots have similar amounts of Vitamin E per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Carrots:
Cooked Ripe Red Tomatoes have 1.7 times more Copper and 2.3 times more Iron than Raw Carrots.
While Raw Carrots contain 3 times more Calcium, 1.3 times more Magnesium, 1.4 times more Manganese, 1.5 times more Potassium, 6.3 times more Sodium and 1.7 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Carrots have similar amounts of Phosphorus and Water per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Carrots have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 2.4 times more Fructose than Raw Carrots.
While Raw Carrots contain 2.3 times more Energy, 2.4 times more Carbohydrate, 1.9 times more Sugars and 4 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Carrots have similar amounts of Protein per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Carrots have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.