Lets compare vitamin content per 5 ounces of Canned Small Ripe Olives vs Cooked Ripe Red Tomatoes:
Canned Small Ripe Olives have 2.9 times more Vitamin E than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.4 times more Vitamin A, 12 times more Vitamin B1, more Vitamin B2, 14.4 times more Vitamin B3, 8.6 times more Vitamin B5, 8.8 times more Vitamin B6, more Vitamin B9, 25.3 times more Vitamin C and 2 times more Vitamin K than Canned Small Ripe Olives.
Both Canned Small Ripe Olives 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 Canned Small Ripe Olives vs Cooked Ripe Red Tomatoes:
Canned Small Ripe Olives have 8 times more Calcium, 3.3 times more Copper, 9.2 times more Iron, 1.8 times more Selenium, 66.8 times more Sodium and 1.6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.3 times more Magnesium, 5.3 times more Manganese, 9.3 times more Phosphorus and 27.3 times more Potassium than Canned Small Ripe Olives.
Both Canned Small Ripe Olives and Cooked Ripe Red Tomatoes have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Canned Small Ripe Olives have 6.4 times more Energy, 99.1 times more Fat, 151.9 times more Saturated Fat, 15 times more Omega 6, 1.5 times more Carbohydrate and 2.3 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Sugars than Canned Small Ripe Olives.
Both Canned Small Ripe Olives and Cooked Ripe Red Tomatoes have similar amounts of Protein per 5 oz.
Both Canned Small Ripe Olives as well as Cooked Ripe Red Tomatoes have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 5 oz.