Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Canned Pumpkin with Salt:
Cooked Ripe Red Tomatoes have 1.5 times more Vitamin B1, 1.4 times more Vitamin B3, 1.4 times more Vitamin B6 and 5.4 times more Vitamin C than Canned Pumpkin with Salt.
While Canned Pumpkin with Salt contains 32.4 times more Vitamin A, 2.5 times more Vitamin B2, 3.1 times more Vitamin B5, 1.9 times more Vitamin E and 5.7 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Canned Pumpkin with Salt have similar amounts of Vitamin B9 per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Canned Pumpkin with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Canned Pumpkin with Salt:
Canned Pumpkin with Salt contains 2.4 times more Calcium, 1.4 times more Copper, 2 times more Iron, 2.6 times more Magnesium, 1.4 times more Manganese and 21.9 times more Sodium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Canned Pumpkin with Salt have similar amounts of Phosphorus, Potassium, Zinc and Water per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Canned Pumpkin with Salt have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Canned Pumpkin with Salt contains 1.9 times more Energy, 2 times more Carbohydrate, 1.3 times more Sugars and 4.1 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Canned Pumpkin with Salt have similar amounts of Protein per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Canned Pumpkin with Salt have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.