Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Puddings, tapioca, ready-to-eat, fat free:
Cooked Ripe Red Tomatoes have more Vitamin A, 2.8 times more Vitamin B1, 5.3 times more Vitamin B3, 4.3 times more Vitamin B5, 4 times more Vitamin B6, 6.5 times more Vitamin B9, 76 times more Vitamin C, 56 times more Vitamin E and more Vitamin K than Puddings, tapioca, ready-to-eat, fat free.
While Puddings, tapioca, ready-to-eat, fat free contain 3.4 times more Vitamin B2 and more Vitamin B12 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Puddings, tapioca, ready-to-eat, fat free have insufficient amounts of Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Puddings, tapioca, ready-to-eat, fat free:
Cooked Ripe Red Tomatoes have 4.2 times more Copper, 6.2 times more Iron, 1.8 times more Magnesium, 9.5 times more Manganese, 3.1 times more Potassium and 1.2 times more Water than Puddings, tapioca, ready-to-eat, fat free.
While Puddings, tapioca, ready-to-eat, fat free contain 4.7 times more Calcium, 2.4 times more Phosphorus and 17 times more Sodium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Puddings, tapioca, ready-to-eat, fat free have similar amounts of Zinc per 100 g.
Both Cooked Ripe Red Tomatoes as well as Puddings, tapioca, ready-to-eat, fat free have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have more Fiber than Puddings, tapioca, ready-to-eat, fat free.
While Puddings, tapioca, ready-to-eat, fat free contain 5.2 times more Energy, 5.3 times more Carbohydrate, 5.7 times more Sugars and 1.5 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Puddings, tapioca, ready-to-eat, fat free have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.