Lets compare vitamin content per 14 ounces of Oil Roasted Cashew Nuts with Salt vs Cooked Ripe Red Tomatoes:
Oil Roasted Cashew Nuts with Salt have 10.1 times more Vitamin B1, 9.9 times more Vitamin B2, 3.3 times more Vitamin B3, 6.8 times more Vitamin B5, 4.1 times more Vitamin B6, 1.9 times more Vitamin B9, 1.6 times more Vitamin E and 12.4 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A and 76 times more Vitamin C than Oil Roasted Cashew Nuts with Salt.
Both Oil Roasted Cashew Nuts with Salt 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 Oil Roasted Cashew Nuts with Salt vs Cooked Ripe Red Tomatoes:
Oil Roasted Cashew Nuts with Salt have 3.9 times more Calcium, 27.2 times more Copper, 8.9 times more Iron, 30.3 times more Magnesium, 15.9 times more Manganese, 19 times more Phosphorus, 2.9 times more Potassium, 40.6 times more Selenium, 28 times more Sodium and 38.2 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 40.3 times more Water than Oil Roasted Cashew Nuts with Salt.
Comparison of macro-nutrients per 14 ounces:
Oil Roasted Cashew Nuts with Salt have 32.3 times more Energy, 434.3 times more Fat, 565.2 times more Saturated Fat, 34 times more Omega 3, 201.9 times more Omega 6, 7.5 times more Carbohydrate, 2 times more Sugars, 4.7 times more Fiber and 17.7 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 16.4 times more Fructose than Oil Roasted Cashew Nuts with Salt.
Both Oil Roasted Cashew Nuts with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.