Lets compare vitamin content per 14 ounces of Focaccia, Italian flatbread, plain vs Cooked Ripe Red Tomatoes:
Focaccia, Italian flatbread, plain has 13.1 times more Vitamin B1, 13.7 times more Vitamin B2, 6.9 times more Vitamin B3, 5 times more Vitamin B5, 1.4 times more Vitamin B6, 10.6 times more Vitamin B9, 2.5 times more Vitamin E and 2 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A and more Vitamin C than Focaccia, Italian flatbread, plain.
Both Focaccia, Italian flatbread, plain as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Focaccia, Italian flatbread, plain vs Cooked Ripe Red Tomatoes:
Focaccia, Italian flatbread, plain has 3.2 times more Calcium, 1.2 times more Copper, 4.6 times more Iron, 2.2 times more Magnesium, 3.5 times more Manganese, 4.6 times more Phosphorus, 31.8 times more Selenium, 51 times more Sodium and 9.5 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.9 times more Potassium and 2.1 times more Water than Focaccia, Italian flatbread, plain.
Comparison of macro-nutrients per 14 ounces:
Focaccia, Italian flatbread, plain has 13.8 times more Energy, 71.7 times more Fat, 58.5 times more Saturated Fat, 36 times more Omega 3, 22 times more Omega 6, 8.9 times more Carbohydrate, 2.6 times more Fiber and 9.2 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.4 times more Sugars than Focaccia, Italian flatbread, plain.
Both Focaccia, Italian flatbread, plain as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.