Lets compare vitamin content per 7 ounces of Cooked Ripe Red Tomatoes vs Puddings, vanilla, ready-to-eat:
Cooked Ripe Red Tomatoes have 12 times more Vitamin A, 1.9 times more Vitamin B1, 9.3 times more Vitamin B3, 4.2 times more Vitamin B6, 6.5 times more Vitamin B9, 114 times more Vitamin C, 1.9 times more Vitamin E and 4.7 times more Vitamin K than Puddings, vanilla, ready-to-eat.
While Puddings, vanilla, ready-to-eat contain 3.2 times more Vitamin B2 and more Vitamin B12 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Puddings, vanilla, ready-to-eat have similar amounts of Vitamin B5 per 7 oz.
Both Cooked Ripe Red Tomatoes as well as Puddings, vanilla, ready-to-eat have insufficient amounts of Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked Ripe Red Tomatoes vs Puddings, vanilla, ready-to-eat:
Cooked Ripe Red Tomatoes have 4.2 times more Copper, 7.6 times more Iron, 2.3 times more Magnesium, 9.5 times more Manganese, 3.4 times more Potassium and 1.3 times more Water than Puddings, vanilla, ready-to-eat.
While Puddings, vanilla, ready-to-eat contain 4.5 times more Calcium, 1.5 times more Phosphorus and 15.6 times more Sodium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Puddings, vanilla, ready-to-eat have similar amounts of Zinc per 7 oz.
Both Cooked Ripe Red Tomatoes as well as Puddings, vanilla, ready-to-eat have insufficient amounts of Selenium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Cooked 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, 34.4 times more Fat, 67.7 times more Saturated Fat, 5.6 times more Carbohydrate, 6.8 times more Sugars and 1.5 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Puddings, vanilla, ready-to-eat have insufficient amounts of Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.