Lets compare vitamin content per 14 ounces of Plantains, yellow, fried, Latino restaurant vs Cooked Ripe Red Tomatoes:
Plantains, yellow, fried, Latino restaurant have 2.8 times more Vitamin A, 1.9 times more Vitamin B1, 1.6 times more Vitamin B3, 4.7 times more Vitamin B5, 3.7 times more Vitamin B6, 2 times more Vitamin E and 11.4 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Plantains, yellow, fried, Latino restaurant and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B2 per 14 oz.
Comparing minerals per 14 ounces for Plantains, yellow, fried, Latino restaurant vs Cooked Ripe Red Tomatoes:
Plantains, yellow, fried, Latino restaurant have 1.5 times more Copper, 5 times more Magnesium, 2.7 times more Manganese, 1.5 times more Phosphorus, 2.3 times more Potassium and 1.7 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.8 times more Calcium and 1.9 times more Water than Plantains, yellow, fried, Latino restaurant.
Both Plantains, yellow, fried, Latino restaurant and Cooked Ripe Red Tomatoes have similar amounts of Iron per 14 oz.
Both Plantains, yellow, fried, Latino restaurant as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Plantains, yellow, fried, Latino restaurant have 13.1 times more Energy, 68.3 times more Fat, 121.1 times more Saturated Fat, 109.5 times more Omega 3, 48 times more Omega 6, 10.2 times more Carbohydrate, 8.7 times more Sugars, 3.7 times more Fructose, 4.6 times more Fiber and 1.5 times more Protein than Cooked Ripe Red Tomatoes.
Both Plantains, yellow, fried, Latino restaurant as well as Cooked Ripe Red Tomatoes have insufficient amounts of Glucose and Sucrose in 14 oz.