Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Pickled Green Olives:
Cooked Ripe Red Tomatoes have 1.7 times more Vitamin B1, 3.1 times more Vitamin B2, 2.2 times more Vitamin B3, 5.6 times more Vitamin B5, 2.5 times more Vitamin B6, 4.3 times more Vitamin B9, more Vitamin C and 2 times more Vitamin K than Canned Pickled Green Olives.
While Canned Pickled Green Olives contain 6.8 times more Vitamin E than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Canned Pickled Green Olives have similar amounts of Vitamin A per 100 g.
Both Cooked Ripe Red Tomatoes as well as Canned Pickled Green Olives have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Pickled Green Olives:
Cooked Ripe Red Tomatoes have 1.4 times more Iron, 7 times more Phosphorus, 5.2 times more Potassium, 3.5 times more Zinc and 1.3 times more Water than Canned Pickled Green Olives.
While Canned Pickled Green Olives contain 4.7 times more Calcium, 1.6 times more Copper, 1.8 times more Selenium and 141.5 times more Sodium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Canned Pickled Green Olives have similar amounts of Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 4.6 times more Sugars than Canned Pickled Green Olives.
While Canned Pickled Green Olives contain 8.1 times more Energy, 139.3 times more Fat, 135.3 times more Saturated Fat, 46 times more Omega 3, 28.9 times more Omega 6 and 4.7 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Canned Pickled Green Olives have similar amounts of Carbohydrate and Protein per 100 g.
Both Cooked Ripe Red Tomatoes as well as Canned Pickled Green Olives have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.