Lets compare vitamin content per 14 ounces of Cake, white, dry mix, special dietary (includes lemon-flavored) vs Cooked Ripe Red Tomatoes:
Cake, white, dry mix, special dietary (includes lemon-flavored) have 8 times more Vitamin B1, 8.1 times more Vitamin B2, 4.5 times more Vitamin B3, 1.5 times more Vitamin B5 and 5.3 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 4.4 times more Vitamin B6 and more Vitamin C than Cake, white, dry mix, special dietary (includes lemon-flavored).
Both Cake, white, dry mix, special dietary (includes lemon-flavored) as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Cake, white, dry mix, special dietary (includes lemon-flavored) vs Cooked Ripe Red Tomatoes:
Cake, white, dry mix, special dietary (includes lemon-flavored) have 2.4 times more Calcium, 2.9 times more Iron, 2.9 times more Manganese, 10.6 times more Phosphorus, 5 times more Selenium, 23.6 times more Sodium and 2.1 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Copper, 1.5 times more Potassium and 15.7 times more Water than Cake, white, dry mix, special dietary (includes lemon-flavored).
Both Cake, white, dry mix, special dietary (includes lemon-flavored) and Cooked Ripe Red Tomatoes have similar amounts of Magnesium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cake, white, dry mix, special dietary (includes lemon-flavored) have 22.1 times more Energy, 76.4 times more Fat, 83.4 times more Saturated Fat, 109 times more Omega 3, 70.4 times more Omega 6, 19.9 times more Carbohydrate and 3.2 times more Protein than Cooked Ripe Red Tomatoes.
Both Cake, white, dry mix, special dietary (includes lemon-flavored) as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.