Lets compare vitamin content per 5 ounces of Boiled frozen white Corn kernels, drained with Salt vs Cooked Ripe Red Tomatoes:
Boiled frozen sweet white Corn kernels, drained with Salt have 2.3 times more Vitamin B1, 3.2 times more Vitamin B2, 2.4 times more Vitamin B3, 1.4 times more Vitamin B5, 1.6 times more Vitamin B6 and 2.4 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 7.4 times more Vitamin C, 8 times more Vitamin E and 9.3 times more Vitamin K than Boiled frozen sweet white Corn kernels, drained with Salt.
Both Boiled frozen sweet white Corn kernels, drained with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Boiled frozen white Corn kernels, drained with Salt vs Cooked Ripe Red Tomatoes:
Boiled frozen sweet white Corn kernels, drained with Salt have 2.1 times more Magnesium, 1.2 times more Manganese, 2 times more Phosphorus, 1.4 times more Selenium, 22.3 times more Sodium and 2.9 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.8 times more Calcium, 2 times more Copper, 1.9 times more Iron and 1.5 times more Potassium than Boiled frozen sweet white Corn kernels, drained with Salt.
Both Boiled frozen sweet white Corn kernels, drained with Salt and Cooked Ripe Red Tomatoes have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled frozen sweet white Corn kernels, drained with Salt have 4.4 times more Energy, 4.7 times more Omega 6, 4.9 times more Carbohydrate, 1.3 times more Sugars, 3.4 times more Fiber and 2.9 times more Protein than Cooked Ripe Red Tomatoes.
Both Boiled frozen sweet white Corn kernels, drained with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 5 oz.