Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Canned Hot Pickled Peppers:
Cooked Ripe Red Tomatoes have 1.6 times more Vitamin B3 and 1.9 times more Vitamin C than Canned Hot Pickled Peppers.
While Canned Hot Pickled Peppers contain 1.8 times more Vitamin A, 1.6 times more Vitamin B5, 1.3 times more Vitamin B6, 1.6 times more Vitamin E and 7.8 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Canned Hot Pickled Peppers have similar amounts of Vitamin B1, Vitamin B2 and Vitamin B9 per 100 g.
Both Cooked Ripe Red Tomatoes as well as Canned Hot Pickled Peppers have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Canned Hot Pickled Peppers:
Cooked Ripe Red Tomatoes have 1.7 times more Copper, 2.1 times more Iron, 1.5 times more Magnesium, 2 times more Manganese, 2.2 times more Phosphorus, 1.9 times more Potassium and 1.6 times more Zinc than Canned Hot Pickled Peppers.
While Canned Hot Pickled Peppers contain 5.5 times more Calcium and 130 times more Sodium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Canned Hot Pickled Peppers have similar amounts of Water per 100 g.
Both Cooked Ripe Red Tomatoes as well as Canned Hot Pickled Peppers have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 1.6 times more Sugars and 1.4 times more Fructose than Canned Hot Pickled Peppers.
While Canned Hot Pickled Peppers contain 15 times more Omega 3 and 3.7 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Canned Hot Pickled Peppers have similar amounts of Carbohydrate and Protein per 100 g.
Both Cooked Ripe Red Tomatoes as well as Canned Hot Pickled Peppers have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.