Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Feijoa:
Cooked Ripe Red Tomatoes have more Vitamin A, 6 times more Vitamin B1, 1.2 times more Vitamin B2, 1.8 times more Vitamin B3 and 3.5 times more Vitamin E than Raw Feijoa.
While Raw Feijoa contains 1.8 times more Vitamin B5, 1.8 times more Vitamin B9, 1.4 times more Vitamin C and 1.3 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Feijoa have similar amounts of Vitamin B6 per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Feijoa have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Feijoa:
Cooked Ripe Red Tomatoes have 2.1 times more Copper, 4.9 times more Iron, 1.3 times more Manganese, 1.5 times more Phosphorus, 1.3 times more Potassium and 2.3 times more Zinc than Raw Feijoa.
While Raw Feijoa contains 1.5 times more Calcium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Feijoa have similar amounts of Magnesium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 1.3 times more Protein than Raw Feijoa.
While Raw Feijoa contains 3.4 times more Energy, 14.5 times more Omega 3, 3.8 times more Carbohydrate, 3.3 times more Sugars, 2.3 times more Fructose and 9.1 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Feijoa have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.