Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Pickled Eggplant:
Cooked Ripe Red Tomatoes have 8 times more Vitamin A, more Vitamin C and 18.7 times more Vitamin E than Pickled Eggplant.
While Pickled Eggplant contains 1.4 times more Vitamin B1, 3.2 times more Vitamin B2, 1.8 times more Vitamin B6, 1.5 times more Vitamin B9 and 1.3 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Pickled Eggplant have similar amounts of Vitamin B3 per 100 g.
Both Cooked Ripe Red Tomatoes as well as Pickled Eggplant have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Pickled Eggplant:
Cooked Ripe Red Tomatoes have 1.5 times more Magnesium, 3.1 times more Phosphorus and 18.2 times more Potassium than Pickled Eggplant.
While Pickled Eggplant contains 2.3 times more Calcium, 2.3 times more Copper, 152.2 times more Sodium and 1.6 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Pickled Eggplant have similar amounts of Iron, Selenium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Pickled Eggplant contains 2.7 times more Energy, 24.5 times more Omega 3, 5.8 times more Omega 6, 2.4 times more Carbohydrate, 1.9 times more Sugars and 3.6 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Pickled Eggplant have similar amounts of Protein per 100 g.
Both Cooked Ripe Red Tomatoes as well as Pickled Eggplant have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.