Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Cooked Frozen Mixed Vegetables:
Cooked Ripe Red Tomatoes have 7.1 times more Vitamin C and 1.5 times more Vitamin E than Boiled and Drained Frozen Mixed Vegetables.
While Boiled and Drained Frozen Mixed Vegetables contain 8.9 times more Vitamin A, 2 times more Vitamin B1, 5.5 times more Vitamin B2, 1.6 times more Vitamin B3, 1.5 times more Vitamin B9 and 8.4 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled and Drained Frozen Mixed Vegetables have similar amounts of Vitamin B5 and Vitamin B6 per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Frozen Mixed Vegetables have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Cooked Frozen Mixed Vegetables:
Cooked Ripe Red Tomatoes have 1.3 times more Potassium than Boiled and Drained Frozen Mixed Vegetables.
While Boiled and Drained Frozen Mixed Vegetables contain 2.3 times more Calcium, 2.4 times more Magnesium, 3.6 times more Manganese, 1.8 times more Phosphorus, 3.2 times more Sodium and 3.5 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled and Drained Frozen Mixed Vegetables have similar amounts of Copper, Iron and Water per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Frozen Mixed Vegetables have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled and Drained Frozen Mixed Vegetables contain 3.6 times more Energy, 9.5 times more Omega 3, 3.3 times more Carbohydrate, 1.3 times more Sugars, 6.3 times more Fiber and 3 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Frozen Mixed Vegetables have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.