Lets compare vitamin content per 5 ounces of Acerola vs Cooked Ripe Red Tomatoes:
Raw Acerola has 1.6 times more Vitamin A, 2.7 times more Vitamin B2, 2.4 times more Vitamin B5 and 73.6 times more Vitamin C than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.8 times more Vitamin B1, 1.3 times more Vitamin B3 and 8.8 times more Vitamin B6 than Raw Acerola.
Both Raw Acerola and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B9 per 5 oz.
Both Raw Acerola as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 in 5 oz.
Comparing minerals per 5 ounces for Acerola vs Cooked Ripe Red Tomatoes:
Raw Acerola has 2 times more Magnesium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.4 times more Iron, 2.5 times more Phosphorus, 1.5 times more Potassium and 1.4 times more Zinc than Raw Acerola.
Both Raw Acerola and Cooked Ripe Red Tomatoes have similar amounts of Calcium, Copper, Selenium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Acerola has 1.8 times more Energy, 22 times more Omega 3, 1.9 times more Carbohydrate and 1.6 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.4 times more Protein than Raw Acerola.
Both Raw Acerola as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.