Lets compare vitamin content per 1 pound of Tomatoes vs Cooked Guava Sauce:
Raw Ripe Red Tomatoes have 3 times more Vitamin A, 1.4 times more Vitamin B1, 1.5 times more Vitamin B2, 1.4 times more Vitamin B3, 3 times more Vitamin B9 and 4.2 times more Vitamin K than Cooked Guava Sauce.
While Cooked Guava Sauce contains 10.7 times more Vitamin C than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Cooked Guava Sauce have similar amounts of Vitamin B6 and Vitamin E per 1 lb.
Both Raw Ripe Red Tomatoes as well as Cooked Guava Sauce have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Tomatoes vs Cooked Guava Sauce:
Raw Ripe Red Tomatoes have 1.4 times more Calcium, 1.5 times more Iron, 1.6 times more Magnesium and 2.2 times more Phosphorus than Cooked Guava Sauce.
While Cooked Guava Sauce contains 1.3 times more Copper than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Cooked Guava Sauce have similar amounts of Manganese, Potassium, Zinc and Water per 1 lb.
Both Raw Ripe Red Tomatoes as well as Cooked Guava Sauce have insufficient amounts of Selenium in 1 lb.
Comparison of macro-nutrients per 1 pound:
Raw Ripe Red Tomatoes have 2.8 times more Protein than Cooked Guava Sauce.
While Cooked Guava Sauce contains 2 times more Energy, 5.7 times more Omega 3, 2.4 times more Carbohydrate, 2.2 times more Sugars and 3 times more Fiber than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Cooked Guava Sauce have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.