Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Cooked Frozen Carrots with Salt:
Cooked Ripe Red Tomatoes have 1.3 times more Vitamin B3 and 9.9 times more Vitamin C than Boiled Frozen Carrots, drained with Salt.
While Boiled Frozen Carrots, drained with Salt contain 35.3 times more Vitamin A, 1.7 times more Vitamin B2, 1.3 times more Vitamin B5, 1.8 times more Vitamin E and 4.9 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled Frozen Carrots, drained with Salt have similar amounts of Vitamin B1, Vitamin B6 and Vitamin B9 per 100 g.
Both Cooked Ripe Red Tomatoes as well as Boiled Frozen Carrots, drained with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Cooked Frozen Carrots with Salt:
Cooked Ripe Red Tomatoes have 1.3 times more Iron than Boiled Frozen Carrots, drained with Salt.
While Boiled Frozen Carrots, drained with Salt contain 3.2 times more Calcium, 1.6 times more Manganese, 26.8 times more Sodium and 2.5 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled Frozen Carrots, drained with Salt have similar amounts of Copper, Magnesium, Phosphorus, Potassium, Selenium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 4.7 times more Fructose and 1.6 times more Protein than Boiled Frozen Carrots, drained with Salt.
While Boiled Frozen Carrots, drained with Salt contain 2.1 times more Energy, 7.6 times more Omega 6, 1.9 times more Carbohydrate, 1.6 times more Sugars and 4.7 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Boiled Frozen Carrots, drained with Salt have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 100 g.