Lets compare vitamin content per 7 ounces of Cooked Ripe Red Tomatoes vs Cider Vinegar:
Cooked Ripe Red Tomatoes have more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Cider Vinegar.
Both Cooked Ripe Red Tomatoes as well as Cider Vinegar have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked Ripe Red Tomatoes vs Cider Vinegar:
Cooked Ripe Red Tomatoes have 1.6 times more Calcium, 9.4 times more Copper, 3.4 times more Iron, 1.8 times more Magnesium, 3.5 times more Phosphorus, 3 times more Potassium and 3.5 times more Zinc than Cider Vinegar.
While Cider Vinegar contains 2.4 times more Manganese than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Cider Vinegar have similar amounts of Water per 7 oz.
Both Cooked Ripe Red Tomatoes as well as Cider Vinegar have insufficient amounts of Selenium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Cooked Ripe Red Tomatoes have 4.3 times more Carbohydrate, 6.2 times more Sugars, 4.4 times more Fructose, more Fiber and more Protein than Cider Vinegar.
Both Cooked Ripe Red Tomatoes as well as Cider Vinegar have insufficient amounts of Energy, Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.