Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Jellies, no sugar (with sodium saccharin), any flavors:
Cooked Ripe Red Tomatoes have 3.3 times more Vitamin B1, 1.5 times more Vitamin B2, 2.4 times more Vitamin B3, 1.5 times more Vitamin B5, 4 times more Vitamin B6, 4.3 times more Vitamin B9, more Vitamin C, 1.7 times more Vitamin E and 2.3 times more Vitamin K than Jellies, no sugar (with sodium saccharin), any flavors.
While Jellies, no sugar (with sodium saccharin), any flavors contain 1.5 times more Vitamin A than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Jellies, no sugar (with sodium saccharin), any flavors have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Jellies, no sugar (with sodium saccharin), any flavors:
Cooked Ripe Red Tomatoes have 2.3 times more Copper, 4.5 times more Iron, 2.3 times more Magnesium, 3.6 times more Manganese, 3.1 times more Phosphorus, 2.3 times more Potassium, 2 times more Zinc and 1.4 times more Water than Jellies, no sugar (with sodium saccharin), any flavors.
While Jellies, no sugar (with sodium saccharin), any flavors contain 2.8 times more Calcium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Jellies, no sugar (with sodium saccharin), any flavors have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 1.7 times more Protein than Jellies, no sugar (with sodium saccharin), any flavors.
While Jellies, no sugar (with sodium saccharin), any flavors contain 6.7 times more Energy, 7.4 times more Carbohydrate, 1.4 times more Sugars and 3.1 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Jellies, no sugar (with sodium saccharin), any flavors have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.