Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Soursop:
Cooked Ripe Red Tomatoes have more Vitamin A, 1.3 times more Vitamin B6, 7 times more Vitamin E and 7 times more Vitamin K than Raw Soursop.
While Raw Soursop contains 1.9 times more Vitamin B1, 2.3 times more Vitamin B2, 1.7 times more Vitamin B3 and 2 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Soursop have similar amounts of Vitamin B9 and Vitamin C per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Soursop have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Soursop:
Cooked Ripe Red Tomatoes have 1.4 times more Zinc than Raw Soursop.
While Raw Soursop contains 1.3 times more Calcium, 2.3 times more Magnesium and 1.3 times more Potassium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Soursop have similar amounts of Copper, Iron, Phosphorus, Selenium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Soursop contains 3.7 times more Energy, 4.2 times more Carbohydrate, 5.4 times more Sugars and 4.7 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Soursop have similar amounts of Protein per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Soursop have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.