Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Roasted Sunflower Seeds:
Cooked Ripe Red Tomatoes have more Vitamin A and 16.3 times more Vitamin C than Dry Roasted Sunflower Seed Kernels no Salt.
While Dry Roasted Sunflower Seed Kernels no Salt contain 2.9 times more Vitamin B1, 11.2 times more Vitamin B2, 13.2 times more Vitamin B3, 54.6 times more Vitamin B5, 10.2 times more Vitamin B6, 18.2 times more Vitamin B9 and 46.6 times more Vitamin E than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Dry Roasted Sunflower Seed Kernels no Salt have similar amounts of Vitamin K per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Dry Roasted Sunflower Seed Kernels no Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Roasted Sunflower Seeds:
Cooked Ripe Red Tomatoes have 78.6 times more Water than Dry Roasted Sunflower Seed Kernels no Salt.
While Dry Roasted Sunflower Seed Kernels no Salt contain 6.4 times more Calcium, 24.4 times more Copper, 5.6 times more Iron, 14.3 times more Magnesium, 20.1 times more Manganese, 41.3 times more Phosphorus, 3.9 times more Potassium, 158.6 times more Selenium and 37.8 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 14 ounces:
Dry Roasted Sunflower Seed Kernels no Salt contain 32.3 times more Energy, 452.7 times more Fat, 347.9 times more Saturated Fat, 34.5 times more Omega 3, 780.5 times more Omega 6, 6 times more Carbohydrate, 15.9 times more Fiber and 20.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Dry Roasted Sunflower Seed Kernels no Salt have similar amounts of Sugars per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Dry Roasted Sunflower Seed Kernels no Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.