Lets compare vitamin content per 14 ounces of Roasted Almonds vs Cooked Ripe Red Tomatoes:
Dry Roasted Almonds have 2.1 times more Vitamin B1, 54.4 times more Vitamin B2, 6.8 times more Vitamin B3, 2.5 times more Vitamin B5, 1.7 times more Vitamin B6, 4.2 times more Vitamin B9 and 42.7 times more Vitamin E than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin C and more Vitamin K than Dry Roasted Almonds.
Both Dry Roasted Almonds 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 Roasted Almonds vs Cooked Ripe Red Tomatoes:
Dry Roasted Almonds have 24.4 times more Calcium, 14.7 times more Copper, 5.5 times more Iron, 31 times more Magnesium, 21.3 times more Manganese, 16.8 times more Phosphorus, 3.3 times more Potassium, 4 times more Selenium and 23.6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 39.1 times more Water than Dry Roasted Almonds.
Comparison of macro-nutrients per 14 ounces:
Dry Roasted Almonds have 33.2 times more Energy, 477.6 times more Fat, 272.8 times more Saturated Fat, 308.2 times more Omega 6, 5.2 times more Carbohydrate, 2 times more Sugars, 15.6 times more Fiber and 22.1 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 131 times more Fructose than Dry Roasted Almonds.
Both Dry Roasted Almonds as well as Cooked Ripe Red Tomatoes have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 14 oz.