Lets compare vitamin content per 1 pound of Cooked Ripe Red Tomatoes vs Frozen Naranjilla Pulp:
Cooked Ripe Red Tomatoes have more Vitamin B2, 4.3 times more Vitamin B9 and 7.1 times more Vitamin C than Frozen Naranjilla Pulp.
While Frozen Naranjilla Pulp contains 1.3 times more Vitamin B1, 2.7 times more Vitamin B3, 1.7 times more Vitamin B5, 1.4 times more Vitamin B6, 1.3 times more Vitamin E and 5.2 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Frozen Naranjilla Pulp have similar amounts of Vitamin A per 1 lb.
Comparing minerals per 1 pound for Cooked Ripe Red Tomatoes vs Frozen Naranjilla Pulp:
Cooked Ripe Red Tomatoes have 1.4 times more Calcium, 2.7 times more Copper, 1.9 times more Iron, 1.6 times more Manganese, 2.3 times more Phosphorus and 1.4 times more Zinc than Frozen Naranjilla Pulp.
Both Cooked Ripe Red Tomatoes and Frozen Naranjilla Pulp have similar amounts of Magnesium, Potassium and Water per 1 lb.
Both Cooked Ripe Red Tomatoes as well as Frozen Naranjilla Pulp have insufficient amounts of Selenium in 1 lb.
Comparison of macro-nutrients per 1 pound:
Cooked Ripe Red Tomatoes have 1.3 times more Fructose and 2.2 times more Protein than Frozen Naranjilla Pulp.
While Frozen Naranjilla Pulp contains 1.5 times more Carbohydrate, 1.5 times more Sugars and 1.6 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Frozen Naranjilla Pulp have insufficient amounts of Energy, Fat, Glucose and Sucrose in 1 lb.