Lets compare vitamin content per 14 ounces of Cake, white, prepared from recipe with coconut frosting vs Cooked Ripe Red Tomatoes:
Cake, white, prepared from recipe with coconut frosting has 3.6 times more Vitamin B1, 8.6 times more Vitamin B2, 2 times more Vitamin B3, 1.3 times more Vitamin B5, 2.4 times more Vitamin B9, more Vitamin B12, more Vitamin D and 1.5 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2 times more Vitamin A, 2.7 times more Vitamin B6, 228 times more Vitamin C and 4.7 times more Vitamin E than Cake, white, prepared from recipe with coconut frosting.
Comparing minerals per 14 ounces for Cake, white, prepared from recipe with coconut frosting vs Cooked Ripe Red Tomatoes:
Cake, white, prepared from recipe with coconut frosting has 8.2 times more Calcium, 1.7 times more Iron, 1.3 times more Magnesium, 2.6 times more Manganese, 2.5 times more Phosphorus, 21.4 times more Selenium, 25.8 times more Sodium and 2.4 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.2 times more Potassium and 4.6 times more Water than Cake, white, prepared from recipe with coconut frosting.
Both Cake, white, prepared from recipe with coconut frosting and Cooked Ripe Red Tomatoes have similar amounts of Copper per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cake, white, prepared from recipe with coconut frosting has 19.8 times more Energy, 93.6 times more Fat, 259.8 times more Saturated Fat, 67.5 times more Omega 3, 48.2 times more Omega 6, 15.8 times more Carbohydrate, 23 times more Sugars, 1.4 times more Fiber and 4.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Cake, white, prepared from recipe with coconut frosting as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.