Lets compare vitamin content per 14 ounces of Frostings, vanilla, creamy, ready-to-eat vs Tomatoes:
Frostings, vanilla, creamy, ready-to-eat have 15.9 times more Vitamin B2, 2.8 times more Vitamin E and 1.6 times more Vitamin K than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain more Vitamin A, 3.7 times more Vitamin B1, 2.7 times more Vitamin B3, 1.6 times more Vitamin B5, more Vitamin B6, 1.9 times more Vitamin B9 and more Vitamin C than Frostings, vanilla, creamy, ready-to-eat.
Both Frostings, vanilla, creamy, ready-to-eat as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Frostings, vanilla, creamy, ready-to-eat vs Tomatoes:
Frostings, vanilla, creamy, ready-to-eat have 36.8 times more Sodium than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 3.3 times more Calcium, more Copper, 1.7 times more Iron, 11 times more Magnesium, more Manganese, 1.3 times more Phosphorus, 7 times more Potassium, 2.4 times more Zinc and 6.3 times more Water than Frostings, vanilla, creamy, ready-to-eat.
Both Frostings, vanilla, creamy, ready-to-eat as well as Raw Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Frostings, vanilla, creamy, ready-to-eat have 23.2 times more Energy, 81.2 times more Fat, 106.2 times more Saturated Fat, 300.3 times more Omega 3, 88.1 times more Omega 6, 17.5 times more Carbohydrate and 24 times more Sugars than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain more Fiber and more Protein than Frostings, vanilla, creamy, ready-to-eat.
Both Frostings, vanilla, creamy, ready-to-eat as well as Raw Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.