Lets compare vitamin content per 1 kilogram of High Oleic Safflower Oil vs Cooked Ripe Red Tomatoes:
High Oleic Salad or Cooking Safflower Oil has 60.9 times more Vitamin E and 2.5 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than High Oleic Salad or Cooking Safflower Oil.
Both High Oleic Salad or Cooking Safflower Oil as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for High Oleic Safflower Oil vs Cooked Ripe Red Tomatoes:
Cooked Ripe Red Tomatoes contain more Calcium, more Copper, more Iron, more Magnesium, more Manganese, more Phosphorus, more Potassium, more Zinc and more Water than High Oleic Salad or Cooking Safflower Oil.
Both High Oleic Salad or Cooking Safflower Oil as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
High Oleic Salad or Cooking Safflower Oil has 49.1 times more Energy, 909.1 times more Fat, 502.7 times more Saturated Fat, 48 times more Omega 3 and 303 times more Omega 6 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Carbohydrate, more Sugars, more Fiber and more Protein than High Oleic Salad or Cooking Safflower Oil.
Both High Oleic Salad or Cooking Safflower Oil as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.