Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Low Salt Ketchup:
Cooked Ripe Red Tomatoes have 3.3 times more Vitamin B1, 2.7 times more Vitamin B5, 1.4 times more Vitamin B9 and 5.6 times more Vitamin C than Low sodium Ketchup.
While Low sodium Ketchup contains 7.5 times more Vitamin B2, 2.7 times more Vitamin B3, 2 times more Vitamin B6 and 2.6 times more Vitamin E than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Low sodium Ketchup have similar amounts of Vitamin A and Vitamin K per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Low sodium Ketchup have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Low Salt Ketchup:
Cooked Ripe Red Tomatoes have 1.9 times more Iron, 1.3 times more Manganese and 1.4 times more Water than Low sodium Ketchup.
While Low sodium Ketchup contains 1.4 times more Calcium, 1.4 times more Magnesium, 1.3 times more Potassium, 1.4 times more Selenium and 1.8 times more Sodium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Low sodium Ketchup have similar amounts of Copper, Phosphorus and Zinc per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 2.3 times more Fiber than Low sodium Ketchup.
While Low sodium Ketchup contains 5.6 times more Energy, 6.8 times more Carbohydrate, 8.5 times more Sugars and 6.7 times more Fructose than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Low sodium Ketchup have similar amounts of Protein per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Low sodium Ketchup have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.