For example, the United States Department of Agriculture lists different average nutrient contents for tomatoes harvested from November to May and for those from June to October. Many food values are comparable for red and yellow tomatoes, or are a tradeoff. For example, the amino acids are found in similar smidgens. The precursor of vitamin A called beta carotene is found in valuable amounts in red and yellow tomatoes and in many other vegetables. Both colors have vitamin C, though a red tomato has about three times as much.
Minerals are similar, though a yellow tomato is higher in sodium.
Lycopene, which is also converted in the body to vitamin A, is the very thing that makes red tomatoes red. The redder the tomato, the more lycopene, and no lycopene at all is to be found in green or yellow tomatoes. New questions are answered on the site every Tuesday and Thursday.