Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Balsam-pear , Pods:
Cooked Ripe Red Tomatoes have 1.3 times more Vitamin B3 and 1.8 times more Vitamin B6 than Raw Balsam-pear , Pods.
While Raw Balsam-pear , Pods contain 1.8 times more Vitamin B2, 1.6 times more Vitamin B5, 5.5 times more Vitamin B9 and 3.7 times more Vitamin C than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Balsam-pear , Pods have similar amounts of Vitamin A and Vitamin B1 per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Balsam-pear , Pods have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Balsam-pear , Pods:
Cooked Ripe Red Tomatoes have 2.2 times more Copper and 1.6 times more Iron than Raw Balsam-pear , Pods.
While Raw Balsam-pear , Pods contain 1.7 times more Calcium, 1.9 times more Magnesium, 1.4 times more Potassium and 5.7 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Balsam-pear , Pods have similar amounts of Manganese, Phosphorus and Water per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Balsam-pear , Pods have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Balsam-pear , Pods contain 4 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Balsam-pear , Pods have similar amounts of Carbohydrate and Protein per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Balsam-pear , Pods have insufficient amounts of Energy, Fat, Cholesterol, Glucose and Sucrose in 5 oz.