Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Raspberries Puree:
Cooked Ripe Red Tomatoes have 4.8 times more Vitamin A, 2.1 times more Vitamin B6 and 1.6 times more Vitamin C than Raspberries Puree with Seeds.
While Raspberries Puree with Seeds contain 2.2 times more Vitamin B1, 4.1 times more Vitamin B2, 2.4 times more Vitamin B5, 2.3 times more Vitamin B9 and 1.4 times more Vitamin E than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raspberries Puree with Seeds have similar amounts of Vitamin B3 per 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Raspberries Puree:
Raspberries Puree with Seeds contain 2.1 times more Calcium, 2.8 times more Magnesium, 6.4 times more Manganese and 2.2 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raspberries Puree with Seeds have similar amounts of Copper, Iron, Phosphorus, Potassium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Raspberries Puree with Seeds contain 3.1 times more Energy, 8.8 times more Fat, 14 times more Omega 3, 2.9 times more Carbohydrate, 2.6 times more Sugars, 2.5 times more Fructose and 6.1 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raspberries Puree with Seeds have similar amounts of Protein per 100 g.
Both Cooked Ripe Red Tomatoes as well as Raspberries Puree with Seeds have insufficient amounts of Omega 6, Glucose and Sucrose in 100 g.