Lets compare vitamin content per 14 ounces of Roasted European Chestnuts vs Cooked Ripe Red Tomatoes:
Roasted European Chestnuts have 6.8 times more Vitamin B1, 8 times more Vitamin B2, 2.5 times more Vitamin B3, 4.3 times more Vitamin B5, 6.3 times more Vitamin B6, 5.4 times more Vitamin B9 and 2.8 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 24 times more Vitamin A than Roasted European Chestnuts.
Both Roasted European Chestnuts and Cooked Ripe Red Tomatoes have similar amounts of Vitamin C and Vitamin E per 14 oz.
Both Roasted European Chestnuts 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 European Chestnuts vs Cooked Ripe Red Tomatoes:
Roasted European Chestnuts have 2.6 times more Calcium, 6.8 times more Copper, 1.3 times more Iron, 3.7 times more Magnesium, 11.2 times more Manganese, 3.8 times more Phosphorus, 2.7 times more Potassium, 2.4 times more Selenium and 4.1 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.3 times more Water than Roasted European Chestnuts.
Comparison of macro-nutrients per 14 ounces:
Roasted European Chestnuts have 13.6 times more Energy, 20 times more Fat, 27.6 times more Saturated Fat, 46.5 times more Omega 3, 18.5 times more Omega 6, 13.2 times more Carbohydrate, 4.3 times more Sugars, 7.3 times more Fiber and 3.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Roasted European Chestnuts as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.