Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Vegetarian fillets:
Cooked Ripe Red Tomatoes have more Vitamin A, more Vitamin C and more Vitamin K than Vegetarian fillets.
While Vegetarian fillets contain 30.6 times more Vitamin B1, 40.9 times more Vitamin B2, 22.6 times more Vitamin B3, 19 times more Vitamin B6, 7.8 times more Vitamin B9, more Vitamin B12 and 6.2 times more Vitamin E than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Vegetarian fillets have insufficient amounts of Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Vegetarian fillets:
Cooked Ripe Red Tomatoes have 2.1 times more Water than Vegetarian fillets.
While Vegetarian fillets contain 8.6 times more Calcium, 12.3 times more Copper, 2.9 times more Iron, 2.6 times more Magnesium, 16.1 times more Phosphorus, 2.8 times more Potassium, 2 times more Selenium, 44.5 times more Sodium and 10 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 5 ounces:
Cooked Ripe Red Tomatoes have 3.1 times more Sugars than Vegetarian fillets.
While Vegetarian fillets contain 16.1 times more Energy, 163.6 times more Fat, 189.9 times more Saturated Fat, 520 times more Omega 3, 197.4 times more Omega 6, 2.2 times more Carbohydrate, 8.7 times more Fiber and 24.2 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Vegetarian fillets have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.