Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Jackfruit:
Cooked Ripe Red Tomatoes have 4.8 times more Vitamin A, 1.7 times more Vitamin C and 1.6 times more Vitamin E than Raw Jackfruit.
While Raw Jackfruit contains 2.9 times more Vitamin B1, 2.5 times more Vitamin B2, 1.7 times more Vitamin B3, 1.8 times more Vitamin B5, 4.2 times more Vitamin B6 and 1.8 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Jackfruit have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Jackfruit:
Cooked Ripe Red Tomatoes have 3 times more Iron, 2.4 times more Manganese, 1.3 times more Phosphorus and 1.3 times more Water than Raw Jackfruit.
While Raw Jackfruit contains 2.2 times more Calcium, 3.2 times more Magnesium and 2.1 times more Potassium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Jackfruit have similar amounts of Copper and Zinc per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Jackfruit contains 5.3 times more Energy, 39.5 times more Omega 3, 5.8 times more Carbohydrate, 7.7 times more Sugars, 7 times more Fructose, 2.1 times more Fiber and 1.8 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Jackfruit have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.