Lets compare vitamin content per 7 ounces of Sour Cucumber Pickles vs Cooked Ripe Red Tomatoes:
Sour Cucumber Pickles have 16.8 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.4 times more Vitamin A, more Vitamin B1, 2.2 times more Vitamin B2, more Vitamin B3, 3.4 times more Vitamin B5, 8.8 times more Vitamin B6, 13 times more Vitamin B9, 22.8 times more Vitamin C and 6.2 times more Vitamin E than Sour Cucumber Pickles.
Both Sour Cucumber Pickles as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Sour Cucumber Pickles vs Cooked Ripe Red Tomatoes:
Sour Cucumber Pickles have 109.8 times more Sodium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Calcium, 1.7 times more Iron, 2.3 times more Magnesium, 9.5 times more Manganese, 2 times more Phosphorus, 9.5 times more Potassium and 7 times more Zinc than Sour Cucumber Pickles.
Both Sour Cucumber Pickles and Cooked Ripe Red Tomatoes have similar amounts of Copper and Water per 7 oz.
Both Sour Cucumber Pickles as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Sour Cucumber Pickles have 23 times more Omega 3 and 1.7 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.8 times more Carbohydrate, 2.3 times more Sugars and 2.9 times more Protein than Sour Cucumber Pickles.
Both Sour Cucumber Pickles as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.