Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Tapioca Pearls:
Cooked Ripe Red Tomatoes have more Vitamin A, 9 times more Vitamin B1, more Vitamin B2, more Vitamin B3, 9.9 times more Vitamin B6, 3.3 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Dry Tapioca Pearls.
Both Cooked Ripe Red Tomatoes and Dry Tapioca Pearls have similar amounts of Vitamin B5 per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Dry Tapioca Pearls have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Tapioca Pearls:
Cooked Ripe Red Tomatoes have 3.8 times more Copper, 9 times more Magnesium, 4 times more Phosphorus, 19.8 times more Potassium and 8.6 times more Water than Dry Tapioca Pearls.
While Dry Tapioca Pearls contain 1.8 times more Calcium, 2.3 times more Iron and 1.6 times more Selenium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Dry Tapioca Pearls have similar amounts of Manganese and Zinc per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 5 times more Protein than Dry Tapioca Pearls.
While Dry Tapioca Pearls contain 19.9 times more Energy, 22.1 times more Carbohydrate, 1.3 times more Sugars and 1.3 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Dry Tapioca Pearls have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.