Lets compare vitamin content per 1 kilogram of Plantains, yellow, fried, Latino restaurant vs Tomatoes:
Plantains, yellow, fried, Latino restaurant have 1.6 times more Vitamin A, 1.9 times more Vitamin B1, 1.4 times more Vitamin B3, 6.7 times more Vitamin B5, 3.6 times more Vitamin B6, 2 times more Vitamin E and 4 times more Vitamin K than Raw Ripe Red Tomatoes.
Both Plantains, yellow, fried, Latino restaurant and Raw Ripe Red Tomatoes have similar amounts of Vitamin B2 per 1 kg.
Comparing minerals per 1 kilogram for Plantains, yellow, fried, Latino restaurant vs Tomatoes:
Plantains, yellow, fried, Latino restaurant have 2 times more Copper, 2.3 times more Iron, 4.1 times more Magnesium, 2.5 times more Manganese, 1.8 times more Phosphorus, 2.1 times more Potassium and 1.4 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 1.7 times more Calcium and 1.9 times more Water than Plantains, yellow, fried, Latino restaurant.
Both Plantains, yellow, fried, Latino restaurant as well as Raw Ripe Red Tomatoes have insufficient amounts of Selenium in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Plantains, yellow, fried, Latino restaurant have 13.1 times more Energy, 37.6 times more Fat, 64.9 times more Saturated Fat, 73 times more Omega 3, 25.2 times more Omega 6, 10.5 times more Carbohydrate, 8.3 times more Sugars, 3.5 times more Fructose, 2.7 times more Fiber and 1.6 times more Protein than Raw Ripe Red Tomatoes.
Both Plantains, yellow, fried, Latino restaurant as well as Raw Ripe Red Tomatoes have insufficient amounts of Glucose and Sucrose in 1 kg.