Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Canned Rambutan:
Cooked Ripe Red Tomatoes have more Vitamin A, 2.8 times more Vitamin B1, 7.2 times more Vitamin B5, 4 times more Vitamin B6, 1.6 times more Vitamin B9 and 4.7 times more Vitamin C than Rambutan Canned in Syrup.
While Rambutan Canned in Syrup contains 2.5 times more Vitamin B3 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Rambutan Canned in Syrup have similar amounts of Vitamin B2 per 100 g.
Both Cooked Ripe Red Tomatoes as well as Rambutan Canned in Syrup have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Canned Rambutan:
Cooked Ripe Red Tomatoes have 1.9 times more Iron, 1.3 times more Magnesium, 3.1 times more Phosphorus, 5.2 times more Potassium, 1.8 times more Zinc and 1.2 times more Water than Rambutan Canned in Syrup.
While Rambutan Canned in Syrup contains 2 times more Calcium and 3.3 times more Manganese than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Rambutan Canned in Syrup have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 1.5 times more Protein than Rambutan Canned in Syrup.
While Rambutan Canned in Syrup contains 4.6 times more Energy, 5.2 times more Carbohydrate and 1.3 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Rambutan Canned in Syrup have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.