Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Pickles, cucumber, dill, reduced sodium:
Cooked Ripe Red Tomatoes have 4 times more Vitamin A, 4.9 times more Vitamin B3, 2.3 times more Vitamin B6, 1.6 times more Vitamin B9, 9.9 times more Vitamin C and 18.7 times more Vitamin E than Pickles, cucumber, dill, reduced sodium.
While Pickles, cucumber, dill, reduced sodium contain 1.3 times more Vitamin B1, 2.6 times more Vitamin B2, 1.6 times more Vitamin B5 and 6.2 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Pickles, cucumber, dill, reduced sodium have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Pickles, cucumber, dill, reduced sodium:
Cooked Ripe Red Tomatoes have 2.7 times more Copper, 2.6 times more Iron, 1.3 times more Magnesium, 1.7 times more Manganese, 1.8 times more Phosphorus, 1.9 times more Potassium and 1.4 times more Zinc than Pickles, cucumber, dill, reduced sodium.
While Pickles, cucumber, dill, reduced sodium contain 5.2 times more Calcium and 1.6 times more Sodium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Pickles, cucumber, dill, reduced sodium have similar amounts of Water per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Pickles, cucumber, dill, reduced sodium have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Ripe Red Tomatoes have 1.7 times more Carbohydrate, 2.3 times more Sugars, 2.4 times more Fructose and 1.9 times more Protein than Pickles, cucumber, dill, reduced sodium.
While Pickles, cucumber, dill, reduced sodium contain 35 times more Omega 3 and 1.4 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Pickles, cucumber, dill, reduced sodium have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.