Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes with Salt vs Carrots:
Cooked Ripe Red Tomatoes with Salt have 3.9 times more Vitamin C than Raw Carrots.
While Raw Carrots contain 34.8 times more Vitamin A, 1.8 times more Vitamin B1, 2.6 times more Vitamin B2, 1.8 times more Vitamin B3, 2.1 times more Vitamin B5, 1.7 times more Vitamin B6, 1.5 times more Vitamin B9 and 4.7 times more Vitamin K than Cooked Ripe Red Tomatoes with Salt.
Both Cooked Ripe Red Tomatoes with Salt and Raw Carrots have similar amounts of Vitamin E per 5 oz.
Both Cooked Ripe Red Tomatoes with Salt as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes with Salt vs Carrots:
Cooked Ripe Red Tomatoes with Salt have 1.7 times more Copper, 2.3 times more Iron and 3.6 times more Sodium than Raw Carrots.
While Raw Carrots contain 3 times more Calcium, 1.3 times more Magnesium, 1.4 times more Manganese, 1.5 times more Potassium and 1.7 times more Zinc than Cooked Ripe Red Tomatoes with Salt.
Both Cooked Ripe Red Tomatoes with Salt and Raw Carrots have similar amounts of Phosphorus and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Ripe Red Tomatoes with Salt have 2.4 times more Fructose than Raw Carrots.
While Raw Carrots contain 2.3 times more Energy, 2.4 times more Carbohydrate, 1.9 times more Sugars and 4 times more Fiber than Cooked Ripe Red Tomatoes with Salt.
Both Cooked Ripe Red Tomatoes with Salt and Raw Carrots have similar amounts of Protein per 5 oz.
Both Cooked Ripe Red Tomatoes with Salt as well as Raw Carrots have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.