Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Pickled Hawaiian Style Radishes:
Cooked Ripe Red Tomatoes have more Vitamin A, 1.8 times more Vitamin B1, 1.7 times more Vitamin B3, 1.4 times more Vitamin B9, more Vitamin C, more Vitamin E and 5.6 times more Vitamin K than Pickled Hawaiian Style Radishes.
While Pickled Hawaiian Style Radishes contain 1.4 times more Vitamin B2, 1.5 times more Vitamin B5 and 1.3 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Pickled Hawaiian Style Radishes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Pickled Hawaiian Style Radishes:
Cooked Ripe Red Tomatoes have 3 times more Iron and 1.8 times more Manganese than Pickled Hawaiian Style Radishes.
While Pickled Hawaiian Style Radishes contain 2.5 times more Calcium, 2.3 times more Copper, 1.5 times more Potassium, 1.4 times more Selenium, 71.7 times more Sodium and 1.6 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Pickled Hawaiian Style Radishes have similar amounts of Magnesium, Phosphorus and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 1.2 times more Sugars than Pickled Hawaiian Style Radishes.
While Pickled Hawaiian Style Radishes contain 43 times more Omega 3, 1.3 times more Carbohydrate and 3.1 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Pickled Hawaiian Style Radishes have similar amounts of Protein per 100 g.
Both Cooked Ripe Red Tomatoes as well as Pickled Hawaiian Style Radishes have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.