Lets compare vitamin content per 7 ounces of Seedless Raspberries Puree vs Cooked Ripe Red Tomatoes:
Seedless Raspberries Puree have 2.5 times more Vitamin B1, 4.5 times more Vitamin B2, 2.4 times more Vitamin B5, 2.2 times more Vitamin B9 and 2.8 times more Vitamin E than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 12 times more Vitamin A, 1.3 times more Vitamin B6 and 3.6 times more Vitamin C than Seedless Raspberries Puree.
Both Seedless Raspberries Puree and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3 per 7 oz.
Comparing minerals per 7 ounces for Seedless Raspberries Puree vs Cooked Ripe Red Tomatoes:
Seedless Raspberries Puree have 1.3 times more Calcium, 1.6 times more Iron, 1.7 times more Magnesium, 3.3 times more Manganese and 1.3 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.4 times more Phosphorus and 1.3 times more Potassium than Seedless Raspberries Puree.
Both Seedless Raspberries Puree and Cooked Ripe Red Tomatoes have similar amounts of Copper and Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Seedless Raspberries Puree have 2.3 times more Energy, 23.5 times more Omega 3, 2 times more Carbohydrate, 2.4 times more Sugars, 2.3 times more Fructose and 1.3 times more Fiber than Cooked Ripe Red Tomatoes.
Both Seedless Raspberries Puree and Cooked Ripe Red Tomatoes have similar amounts of Protein per 7 oz.
Both Seedless Raspberries Puree as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Glucose and Sucrose in 7 oz.