Lets compare vitamin content per 14 ounces of Oil-Roasted Peanuts vs Cooked Ripe Red Tomatoes:
Oil-Roasted Peanuts no Salt have 2.4 times more Vitamin B1, 4 times more Vitamin B2, 26 times more Vitamin B3, 9.3 times more Vitamin B5, 5.8 times more Vitamin B6, 9.2 times more Vitamin B9 and 12.3 times more Vitamin E than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 28.5 times more Vitamin C and more Vitamin K than Oil-Roasted Peanuts no Salt.
Both Oil-Roasted Peanuts no 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 Peanuts vs Cooked Ripe Red Tomatoes:
Oil-Roasted Peanuts no Salt have 5.5 times more Calcium, 7.1 times more Copper, 2.2 times more Iron, 19.6 times more Magnesium, 17.6 times more Manganese, 14.2 times more Phosphorus, 3.3 times more Potassium, 6.6 times more Selenium and 23.4 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 65.1 times more Water than Oil-Roasted Peanuts no Salt.
Comparison of macro-nutrients per 14 ounces:
Oil-Roasted Peanuts no Salt have 33.3 times more Energy, 477.3 times more Fat, 579.1 times more Saturated Fat, 19 times more Omega 3, 359.6 times more Omega 6, 3.8 times more Carbohydrate, 1.7 times more Sugars, 13.4 times more Fiber and 29.5 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 16.4 times more Fructose than Oil-Roasted Peanuts no Salt.
Both Oil-Roasted Peanuts no Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.