Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Tamarinds:
Cooked Ripe Red Tomatoes have 12 times more Vitamin A, 6.5 times more Vitamin C and 5.6 times more Vitamin E than Raw Tamarinds.
While Raw Tamarinds contain 11.9 times more Vitamin B1, 6.9 times more Vitamin B2 and 3.6 times more Vitamin B3 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Tamarinds have similar amounts of Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin K per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Tamarinds have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Tamarinds:
Cooked Ripe Red Tomatoes have 1.4 times more Zinc and 3 times more Water than Raw Tamarinds.
While Raw Tamarinds contain 6.7 times more Calcium, 4.1 times more Iron, 10.2 times more Magnesium, 4 times more Phosphorus, 2.9 times more Potassium, 2.6 times more Selenium and 2.5 times more Sodium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Tamarinds have similar amounts of Copper per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Tamarinds contain 13.3 times more Energy, 15.6 times more Carbohydrate, 15.6 times more Sugars, 7.3 times more Fiber and 2.9 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Tamarinds have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.