Lets compare vitamin content per 14 ounces of Balsamic Vinegar vs Cooked Ripe Red Tomatoes:
Cooked Ripe Red Tomatoes contain more Vitamin A and more Vitamin C than Balsamic Vinegar.
Comparing minerals per 14 ounces for Balsamic Vinegar vs Cooked Ripe Red Tomatoes:
Balsamic Vinegar has 2.5 times more Calcium, 1.3 times more Magnesium, 1.2 times more Manganese and 2.1 times more Sodium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.9 times more Copper, 1.5 times more Phosphorus, 1.9 times more Potassium and 1.8 times more Zinc than Balsamic Vinegar.
Both Balsamic Vinegar and Cooked Ripe Red Tomatoes have similar amounts of Iron and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Balsamic Vinegar has 4.9 times more Energy, 4.2 times more Carbohydrate, 6 times more Sugars and 5.6 times more Fructose than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.9 times more Protein than Balsamic Vinegar.
Both Balsamic Vinegar as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Glucose and Sucrose in 14 oz.