Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Sweeteners, for baking, brown, contains sugar and sucralose:
Cooked Ripe Red Tomatoes have 2.4 times more Vitamin B1, 1.5 times more Vitamin B2, 6.7 times more Vitamin B3 and 2 times more Vitamin B6 than Sweeteners, for baking, brown, contains sugar and sucralose.
Both Cooked Ripe Red Tomatoes and Sweeteners, for baking, brown, contains sugar and sucralose have similar amounts of Vitamin B5 per 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Sweeteners, for baking, brown, contains sugar and sucralose:
Cooked Ripe Red Tomatoes have 1.6 times more Manganese, 14 times more Phosphorus, 1.7 times more Potassium, 1.8 times more Zinc and 38.7 times more Water than Sweeteners, for baking, brown, contains sugar and sucralose.
While Sweeteners, for baking, brown, contains sugar and sucralose contain 5.7 times more Calcium and 2.4 times more Iron than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Sweeteners, for baking, brown, contains sugar and sucralose have similar amounts of Copper and Magnesium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 2.6 times more Fructose and more Protein than Sweeteners, for baking, brown, contains sugar and sucralose.
While Sweeteners, for baking, brown, contains sugar and sucralose contain 21.6 times more Energy, 24.2 times more Carbohydrate and 18.3 times more Sugars than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Sweeteners, for baking, brown, contains sugar and sucralose have insufficient amounts of Fat, Glucose and Sucrose in 14 oz.