Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Dried Japanese Persimmons:
Cooked Ripe Red Tomatoes have 3 times more Vitamin B3 and more Vitamin C than Dried Japanese Persimmons.
While Dried Japanese Persimmons contain 1.6 times more Vitamin A and 1.3 times more Vitamin B2 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Dried Japanese Persimmons have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Dried Japanese Persimmons:
Cooked Ripe Red Tomatoes have 4.1 times more Water than Dried Japanese Persimmons.
While Dried Japanese Persimmons contain 2.3 times more Calcium, 5.9 times more Copper, 3.4 times more Magnesium, 13.2 times more Manganese, 2.9 times more Phosphorus, 3.7 times more Potassium and 3 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Dried Japanese Persimmons have similar amounts of Iron per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Dried Japanese Persimmons contain 15.2 times more Energy, 18.3 times more Carbohydrate, 20.7 times more Fiber and 1.5 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Dried Japanese Persimmons have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.