Lets compare vitamin content per 100 grams of Raspberries Puree vs Cooked Ripe Red Tomatoes:
Raspberries Puree with Seeds have 2.2 times more Vitamin B1, 4.1 times more Vitamin B2, 2.4 times more Vitamin B5, 2.3 times more Vitamin B9 and 1.4 times more Vitamin E than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 4.8 times more Vitamin A, 2.1 times more Vitamin B6 and 1.6 times more Vitamin C than Raspberries Puree with Seeds.
Both Raspberries Puree with Seeds and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3 per 100 g.
Comparing minerals per 100 grams for Raspberries Puree vs Cooked Ripe Red Tomatoes:
Raspberries Puree with Seeds have 2.1 times more Calcium, 2.8 times more Magnesium, 6.4 times more Manganese and 2.2 times more Zinc than Cooked Ripe Red Tomatoes.
Both Raspberries Puree with Seeds and Cooked Ripe Red Tomatoes have similar amounts of Copper, Iron, Phosphorus, Potassium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Raspberries Puree with Seeds have 3.1 times more Energy, 8.8 times more Fat, 14 times more Omega 3, 2.9 times more Carbohydrate, 2.6 times more Sugars, 2.5 times more Fructose and 6.1 times more Fiber than Cooked Ripe Red Tomatoes.
Both Raspberries Puree with Seeds and Cooked Ripe Red Tomatoes have similar amounts of Protein per 100 g.
Both Raspberries Puree with Seeds as well as Cooked Ripe Red Tomatoes have insufficient amounts of Omega 6, Glucose and Sucrose in 100 g.