Lets compare vitamin content per 7 ounces of Frozen Naranjilla Pulp vs Cooked Ripe Red Tomatoes:
Frozen Naranjilla Pulp has 1.3 times more Vitamin B1, 2.7 times more Vitamin B3, 1.7 times more Vitamin B5, 1.4 times more Vitamin B6, 1.3 times more Vitamin E and 5.2 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin B2, 4.3 times more Vitamin B9 and 7.1 times more Vitamin C than Frozen Naranjilla Pulp.
Both Frozen Naranjilla Pulp and Cooked Ripe Red Tomatoes have similar amounts of Vitamin A per 7 oz.
Comparing minerals per 7 ounces for Frozen Naranjilla Pulp vs Cooked Ripe Red Tomatoes:
Frozen Naranjilla Pulp has 1.2 times more Magnesium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.4 times more Calcium, 2.7 times more Copper, 1.9 times more Iron, 1.6 times more Manganese, 2.3 times more Phosphorus and 1.4 times more Zinc than Frozen Naranjilla Pulp.
Both Frozen Naranjilla Pulp and Cooked Ripe Red Tomatoes have similar amounts of Potassium and Water per 7 oz.
Both Frozen Naranjilla Pulp as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Frozen Naranjilla Pulp has 1.5 times more Carbohydrate, 1.5 times more Sugars and 1.6 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Fructose and 2.2 times more Protein than Frozen Naranjilla Pulp.
Both Frozen Naranjilla Pulp as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Glucose and Sucrose in 7 oz.