Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Mangos:
Cooked Ripe Red Tomatoes have 1.3 times more Vitamin B1 than Raw Mangos.
While Raw Mangos contain 2.3 times more Vitamin A, 1.7 times more Vitamin B2, 1.3 times more Vitamin B3, 1.5 times more Vitamin B5, 1.5 times more Vitamin B6, 3.3 times more Vitamin B9, 1.6 times more Vitamin C, 1.6 times more Vitamin E and 1.5 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Mangos have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Mangos:
Cooked Ripe Red Tomatoes have 4.3 times more Iron, 1.7 times more Manganese, 2 times more Phosphorus, 1.3 times more Potassium and 1.6 times more Zinc than Raw Mangos.
While Raw Mangos contain 1.5 times more Copper than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Mangos have similar amounts of Calcium, Magnesium, Selenium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Mangos contain 3.3 times more Energy, 25.5 times more Omega 3, 3.7 times more Carbohydrate, 5.5 times more Sugars, 3.6 times more Fructose and 2.3 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Mangos have similar amounts of Protein per 100 g.
Both Cooked Ripe Red Tomatoes as well as Raw Mangos have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.