Lets compare vitamin content per 14 ounces of Frostings, coconut-nut, ready-to-eat vs Cooked Ripe Red Tomatoes:
Frostings, coconut-nut, ready-to-eat have 1.2 times more Vitamin B5, 1.9 times more Vitamin E and 1.4 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 2.5 times more Vitamin B3, 1.7 times more Vitamin B6, 6.5 times more Vitamin B9 and 114 times more Vitamin C than Frostings, coconut-nut, ready-to-eat.
Both Frostings, coconut-nut, ready-to-eat and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B1 and Vitamin B2 per 14 oz.
Both Frostings, coconut-nut, ready-to-eat 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 Frostings, coconut-nut, ready-to-eat vs Cooked Ripe Red Tomatoes:
Frostings, coconut-nut, ready-to-eat have 1.7 times more Copper, 2.1 times more Magnesium, 6.4 times more Manganese, 2.3 times more Phosphorus, 5 times more Selenium, 14.5 times more Sodium and 2.9 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Iron and 4.5 times more Water than Frostings, coconut-nut, ready-to-eat.
Both Frostings, coconut-nut, ready-to-eat and Cooked Ripe Red Tomatoes have similar amounts of Calcium and Potassium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Frostings, coconut-nut, ready-to-eat have 24.1 times more Energy, 218.2 times more Fat, 575.4 times more Saturated Fat, 67.5 times more Omega 3, 73.2 times more Omega 6, 13.1 times more Carbohydrate, 16.1 times more Sugars, 3.6 times more Fiber and 1.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Frostings, coconut-nut, ready-to-eat as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.