Lets compare vitamin content per 1 pound of Oven-heated Frozen Potato Puffs vs Cooked Ripe Red Tomatoes:
Oven-heated Frozen Potato Puffs have 1.9 times more Vitamin B1, 1.7 times more Vitamin B2, 2.7 times more Vitamin B3, 2.5 times more Vitamin B5, 1.5 times more Vitamin B6, 1.8 times more Vitamin B9 and 1.3 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 5.7 times more Vitamin C and 2.2 times more Vitamin E than Oven-heated Frozen Potato Puffs.
Both Oven-heated Frozen Potato Puffs as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Oven-heated Frozen Potato Puffs vs Cooked Ripe Red Tomatoes:
Oven-heated Frozen Potato Puffs have 1.3 times more Calcium, 1.9 times more Magnesium, 1.2 times more Manganese, 3 times more Phosphorus, 1.3 times more Potassium, 42.1 times more Sodium and 2.1 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.6 times more Water than Oven-heated Frozen Potato Puffs.
Both Oven-heated Frozen Potato Puffs and Cooked Ripe Red Tomatoes have similar amounts of Copper and Iron per 1 lb.
Both Oven-heated Frozen Potato Puffs as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 1 lb.
Comparison of macro-nutrients per 1 pound:
Oven-heated Frozen Potato Puffs have 10.7 times more Energy, 82.3 times more Fat, 110.5 times more Saturated Fat, 103 times more Omega 3, 51 times more Omega 6, 6.8 times more Carbohydrate, 2.9 times more Fiber and 2.2 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 9.2 times more Sugars and more Fructose than Oven-heated Frozen Potato Puffs.
Both Oven-heated Frozen Potato Puffs as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.