Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Plums, dried (prunes), stewed, without added sugar:
Cooked Ripe Red Tomatoes have 1.4 times more Vitamin A, 1.5 times more Vitamin B1, 1.2 times more Vitamin B5, more Vitamin B9, 7.9 times more Vitamin C and 2.9 times more Vitamin E than Plums, dried (prunes), stewed, without added sugar.
While Plums, dried (prunes), stewed, without added sugar contain 4.5 times more Vitamin B2, 1.4 times more Vitamin B3, 2.8 times more Vitamin B6 and 9.3 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Plums, dried (prunes), stewed, without added sugar have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Plums, dried (prunes), stewed, without added sugar:
Cooked Ripe Red Tomatoes have 1.7 times more Iron and 1.4 times more Water than Plums, dried (prunes), stewed, without added sugar.
While Plums, dried (prunes), stewed, without added sugar contain 1.7 times more Calcium, 1.6 times more Copper, 2 times more Magnesium, 1.5 times more Potassium and 1.4 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Plums, dried (prunes), stewed, without added sugar have similar amounts of Manganese and Phosphorus per 100 g.
Both Cooked Ripe Red Tomatoes as well as Plums, dried (prunes), stewed, without added sugar have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Plums, dried (prunes), stewed, without added sugar contain 5.9 times more Energy, 7 times more Carbohydrate, 10 times more Sugars and 4.4 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Plums, dried (prunes), stewed, without added sugar have similar amounts of Protein per 100 g.
Both Cooked Ripe Red Tomatoes as well as Plums, dried (prunes), stewed, without added sugar have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.