Lets compare vitamin content per 1 pound of Toaster pastries, brown-sugar-cinnamon vs Cooked Ripe Red Tomatoes:
Toaster pastries, brown-sugar-cinnamon have 18.3 times more Vitamin B1, 27.3 times more Vitamin B2, 13.6 times more Vitamin B3, 2.8 times more Vitamin B5, 7.3 times more Vitamin B6, 10.5 times more Vitamin B9 and 2.4 times more Vitamin E than Cooked Ripe Red Tomatoes.
Comparing minerals per 1 pound for Toaster pastries, brown-sugar-cinnamon vs Cooked Ripe Red Tomatoes:
Toaster pastries, brown-sugar-cinnamon have 26.6 times more Calcium, 1.3 times more Copper, 8.3 times more Iron, 2 times more Magnesium, 5.1 times more Manganese, 3 times more Phosphorus, 7 times more Selenium, 32.8 times more Sodium and 3.9 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.1 times more Potassium and 6.7 times more Water than Toaster pastries, brown-sugar-cinnamon.
Comparison of macro-nutrients per 1 pound:
Toaster pastries, brown-sugar-cinnamon have 20.6 times more Energy, 72.5 times more Fat, 18.1 times more Carbohydrate, 10.9 times more Sugars, 3.3 times more Fiber and 4.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Toaster pastries, brown-sugar-cinnamon and Cooked Ripe Red Tomatoes have similar amounts of Fructose per 1 lb.
Both Toaster pastries, brown-sugar-cinnamon as well as Cooked Ripe Red Tomatoes have insufficient amounts of Glucose and Sucrose in 1 lb.