Lets compare vitamin content per 5 ounces of Cooked Guava Sauce vs Tomatoes:
Cooked Guava Sauce has 10.7 times more Vitamin C than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 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.
Both Cooked Guava Sauce and Raw Ripe Red Tomatoes have similar amounts of Vitamin B6 and Vitamin E per 5 oz.
Both Cooked Guava Sauce as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Guava Sauce vs Tomatoes:
Cooked Guava Sauce has 1.3 times more Copper than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 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.
Both Cooked Guava Sauce and Raw Ripe Red Tomatoes have similar amounts of Manganese, Potassium, Zinc and Water per 5 oz.
Both Cooked Guava Sauce as well as Raw Ripe Red Tomatoes have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Guava Sauce has 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.
While Raw Ripe Red Tomatoes contain 2.8 times more Protein than Cooked Guava Sauce.
Both Cooked Guava Sauce as well as Raw Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.