Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Prune puree:
Cooked Ripe Red Tomatoes have 5.3 times more Vitamin C than Prune puree.
While Prune puree contains 4.2 times more Vitamin A, 4.7 times more Vitamin B3 and 3.3 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Prune puree have similar amounts of Vitamin B1 per 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Prune puree:
Cooked Ripe Red Tomatoes have 3.1 times more Water than Prune puree.
While Prune puree contains 2.8 times more Calcium, 4.1 times more Iron, 2.6 times more Phosphorus, 3.9 times more Potassium and 2.1 times more Sodium than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 14 ounces:
Prune puree contains 14.3 times more Energy, 16.2 times more Carbohydrate, 15.7 times more Sugars, 10.6 times more Fructose, 4.7 times more Fiber and 2.2 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Prune puree have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.