Lets compare vitamin content per 1 pound of Puff pastry, frozen, ready-to-bake vs Tomatoes:
Puff pastry, frozen, ready-to-bake has 10.8 times more Vitamin B1, 14.9 times more Vitamin B2, 7 times more Vitamin B3, 5.2 times more Vitamin B9 and 2 times more Vitamin K than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain more Vitamin A, more Vitamin B5, 3.8 times more Vitamin B6 and more Vitamin C than Puff pastry, frozen, ready-to-bake.
Both Puff pastry, frozen, ready-to-bake and Raw Ripe Red Tomatoes have similar amounts of Vitamin E per 1 lb.
Both Puff pastry, frozen, ready-to-bake as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 in 1 lb.
Comparing minerals per 1 pound for Puff pastry, frozen, ready-to-bake vs Tomatoes:
Puff pastry, frozen, ready-to-bake has 1.9 times more Copper, 9.5 times more Iron, 1.5 times more Magnesium, 4.3 times more Manganese, 2.5 times more Phosphorus, more Selenium, 49.8 times more Sodium and 3.1 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 3.9 times more Potassium and 11.1 times more Water than Puff pastry, frozen, ready-to-bake.
Both Puff pastry, frozen, ready-to-bake and Raw Ripe Red Tomatoes have similar amounts of Calcium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Puff pastry, frozen, ready-to-bake has 30.6 times more Energy, 190.5 times more Fat, 344.4 times more Saturated Fat, 83 times more Omega 3, 58.1 times more Omega 6, 11.6 times more Carbohydrate, 1.3 times more Fiber and 8.3 times more Protein than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 3.6 times more Sugars than Puff pastry, frozen, ready-to-bake.
Both Puff pastry, frozen, ready-to-bake as well as Raw Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.