Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes with Salt vs Navel Oranges:
Cooked Ripe Red Tomatoes with Salt have 2 times more Vitamin A, 1.3 times more Vitamin B3, 3.7 times more Vitamin E and more Vitamin K than Raw Navel Oranges.
While Raw Navel Oranges contain 1.9 times more Vitamin B1, 2.3 times more Vitamin B2, 2 times more Vitamin B5, 2.6 times more Vitamin B9 and 2.6 times more Vitamin C than Cooked Ripe Red Tomatoes with Salt.
Both Cooked Ripe Red Tomatoes with Salt and Raw Navel Oranges have similar amounts of Vitamin B6 per 100 g.
Both Cooked Ripe Red Tomatoes with Salt as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes with Salt vs Navel Oranges:
Cooked Ripe Red Tomatoes with Salt have 1.9 times more Copper, 5.2 times more Iron, 3.6 times more Manganese, 1.2 times more Phosphorus, 1.3 times more Potassium, 247 times more Sodium and 1.8 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 3.9 times more Calcium than Cooked Ripe Red Tomatoes with Salt.
Both Cooked Ripe Red Tomatoes with Salt and Raw Navel Oranges have similar amounts of Magnesium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Navel Oranges contain 2.7 times more Energy, 3.1 times more Carbohydrate, 3.4 times more Sugars, 1.7 times more Fructose and 3.1 times more Fiber than Cooked Ripe Red Tomatoes with Salt.
Both Cooked Ripe Red Tomatoes with Salt and Raw Navel Oranges have similar amounts of Protein per 100 g.
Both Cooked Ripe Red Tomatoes with Salt as well as Raw Navel Oranges have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.