Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Paprika:
Cooked Ripe Red Tomatoes have 25.3 times more Vitamin C than Paprika Spice.
While Paprika Spice contains 102.6 times more Vitamin A, 9.2 times more Vitamin B1, 55.9 times more Vitamin B2, 18.9 times more Vitamin B3, 19.5 times more Vitamin B5, 27.1 times more Vitamin B6, 3.8 times more Vitamin B9, 52 times more Vitamin E and 28.7 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Paprika Spice have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Paprika:
Cooked Ripe Red Tomatoes have 8.4 times more Water than Paprika Spice.
While Paprika Spice contains 20.8 times more Calcium, 9.5 times more Copper, 31.1 times more Iron, 19.8 times more Magnesium, 15.1 times more Manganese, 11.2 times more Phosphorus, 10.5 times more Potassium, 12.6 times more Selenium, 6.2 times more Sodium and 30.9 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 5 ounces:
Paprika Spice contains 15.7 times more Energy, 117.2 times more Fat, 142.7 times more Saturated Fat, 226.5 times more Omega 3, 174.1 times more Omega 6, 13.5 times more Carbohydrate, 4.2 times more Sugars, 5.1 times more Fructose, 49.9 times more Fiber and 14.9 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Paprika Spice have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.