Lets compare vitamin content per 5 ounces of Tomatoes vs Puddings, vanilla, ready-to-eat:
Raw Ripe Red Tomatoes have 21 times more Vitamin A, 1.9 times more Vitamin B1, 10.4 times more Vitamin B3, 4.2 times more Vitamin B6, 7.5 times more Vitamin B9, 68.5 times more Vitamin C, 1.8 times more Vitamin E and 13.2 times more Vitamin K than Puddings, vanilla, ready-to-eat.
While Puddings, vanilla, ready-to-eat contain 3.7 times more Vitamin B2, 1.7 times more Vitamin B5 and more Vitamin B12 than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Puddings, vanilla, ready-to-eat have insufficient amounts of Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Tomatoes vs Puddings, vanilla, ready-to-eat:
Raw Ripe Red Tomatoes have 3.3 times more Copper, 3 times more Iron, 2.8 times more Magnesium, 10.4 times more Manganese, 3.6 times more Potassium and 1.3 times more Water than Puddings, vanilla, ready-to-eat.
While Puddings, vanilla, ready-to-eat contain 4.9 times more Calcium, 1.7 times more Phosphorus and 34.4 times more Sodium than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Puddings, vanilla, ready-to-eat have similar amounts of Zinc per 5 oz.
Both Raw Ripe Red Tomatoes as well as Puddings, vanilla, ready-to-eat have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Ripe Red Tomatoes have more Fructose and more Fiber than Puddings, vanilla, ready-to-eat.
While Puddings, vanilla, ready-to-eat contain 7.2 times more Energy, 18.9 times more Fat, 36.3 times more Saturated Fat, 5.8 times more Carbohydrate, 6.5 times more Sugars and 1.6 times more Protein than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Puddings, vanilla, ready-to-eat have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.