Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Pink Grapefruit:
Cooked Ripe Red Tomatoes have 2.6 times more Vitamin B3, 1.5 times more Vitamin B6, 4.3 times more Vitamin E and more Vitamin K than Raw Pink and Red Grapefruit.
While Raw Pink and Red Grapefruit contains 2.4 times more Vitamin A, 1.4 times more Vitamin B2, 2 times more Vitamin B5 and 1.4 times more Vitamin C than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Pink and Red Grapefruit have similar amounts of Vitamin B1 and Vitamin B9 per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Pink and Red Grapefruit have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Pink Grapefruit:
Cooked Ripe Red Tomatoes have 2.3 times more Copper, 8.5 times more Iron, 4.8 times more Manganese, 1.6 times more Phosphorus, 1.6 times more Potassium and 2 times more Zinc than Raw Pink and Red Grapefruit.
While Raw Pink and Red Grapefruit contains 2 times more Calcium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Pink and Red Grapefruit have similar amounts of Magnesium and Water per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Pink and Red Grapefruit have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 1.2 times more Protein than Raw Pink and Red Grapefruit.
While Raw Pink and Red Grapefruit contains 2.3 times more Energy, 2.7 times more Carbohydrate, 2.8 times more Sugars, 1.4 times more Fructose and 2.3 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Pink and Red Grapefruit have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.