Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Reduced Fat Commercial Italian Salad Dressing:
Cooked Ripe Red Tomatoes have 24 times more Vitamin A, 3 times more Vitamin B1, 2.8 times more Vitamin B2, 5.7 times more Vitamin B3, more Vitamin B5, 1.4 times more Vitamin B6, 4.3 times more Vitamin B9 and more Vitamin C than Reduced Fat Commercial Italian Salad Dressing.
While Reduced Fat Commercial Italian Salad Dressing contains 7.6 times more Vitamin E and 4.5 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Reduced Fat Commercial Italian Salad Dressing have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Reduced Fat Commercial Italian Salad Dressing:
Cooked Ripe Red Tomatoes have 3.9 times more Copper, 2.7 times more Iron, 2.3 times more Magnesium, 3.6 times more Manganese, 2.3 times more Phosphorus, 2.4 times more Potassium and 2.3 times more Zinc than Reduced Fat Commercial Italian Salad Dressing.
While Reduced Fat Commercial Italian Salad Dressing contains 1.4 times more Calcium, 3.2 times more Selenium and 81 times more Sodium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Reduced Fat Commercial Italian Salad Dressing have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have more Fiber and 2.4 times more Protein than Reduced Fat Commercial Italian Salad Dressing.
While Reduced Fat Commercial Italian Salad Dressing contains 5.7 times more Energy, 60.7 times more Fat, 55.5 times more Saturated Fat, 229 times more Omega 3, 66.1 times more Omega 6, 2.5 times more Carbohydrate, 3.7 times more Sugars and 3.9 times more Fructose than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Reduced Fat Commercial Italian Salad Dressing have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.