Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Low Sodium Sweet Cucumber Pickles:
Cooked Ripe Red Tomatoes have 4 times more Vitamin B1, 3.1 times more Vitamin B3, 5.3 times more Vitamin B6, 13 times more Vitamin B9 and 19 times more Vitamin C than Low Sodium Sweet Cucumber Pickles.
While Low Sodium Sweet Cucumber Pickles contain 2.3 times more Vitamin A, 1.5 times more Vitamin B2 and 27.4 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Low Sodium Sweet Cucumber Pickles have similar amounts of Vitamin B5 and Vitamin E per 100 g.
Both Cooked Ripe Red Tomatoes as well as Low Sodium Sweet Cucumber Pickles have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Low Sodium Sweet Cucumber Pickles:
Cooked Ripe Red Tomatoes have 2.8 times more Calcium, 2.3 times more Magnesium, 7 times more Manganese, 2.3 times more Phosphorus, 6.8 times more Potassium, 1.8 times more Zinc and 1.4 times more Water than Low Sodium Sweet Cucumber Pickles.
While Low Sodium Sweet Cucumber Pickles contain 1.4 times more Copper and 1.6 times more Sodium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Low Sodium Sweet Cucumber Pickles have similar amounts of Iron per 100 g.
Both Cooked Ripe Red Tomatoes as well as Low Sodium Sweet Cucumber Pickles have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 2.6 times more Protein than Low Sodium Sweet Cucumber Pickles.
While Low Sodium Sweet Cucumber Pickles contain 6.8 times more Energy, 30 times more Omega 3, 8.4 times more Carbohydrate, 10.7 times more Sugars and 1.6 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Low Sodium Sweet Cucumber Pickles have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.