Lets compare vitamin content per 14 ounces of Low Fat Peanut Flour vs Cooked Ripe Red Tomatoes:
Low Fat Peanut Flour has 12.7 times more Vitamin B1, 7.8 times more Vitamin B2, 21.6 times more Vitamin B3, 11.9 times more Vitamin B5, 3.8 times more Vitamin B6 and 10.2 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A and more Vitamin C than Low Fat Peanut Flour.
Both Low Fat Peanut Flour 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 Low Fat Peanut Flour vs Cooked Ripe Red Tomatoes:
Low Fat Peanut Flour has 11.8 times more Calcium, 27.2 times more Copper, 7 times more Iron, 5.3 times more Magnesium, 40.3 times more Manganese, 18.1 times more Phosphorus, 6.2 times more Potassium, 14.2 times more Selenium and 42.8 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 12.1 times more Water than Low Fat Peanut Flour.
Comparison of macro-nutrients per 14 ounces:
Low Fat Peanut Flour has 23.8 times more Energy, 199.1 times more Fat, 202.7 times more Saturated Fat, 164.7 times more Omega 6, 7.8 times more Carbohydrate, 22.6 times more Fiber and 35.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Low Fat Peanut Flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 14 oz.