Lets compare vitamin content per 1 pound of Cooked Ripe Red Tomatoes vs Baking Chocolate Mexican Squares:
Cooked Ripe Red Tomatoes have more Vitamin A, 2.3 times more Vitamin B6, 2.6 times more Vitamin B9, 228 times more Vitamin C, 1.6 times more Vitamin E and 1.3 times more Vitamin K than Baking chocolate, mexican, squares.
While Baking chocolate, mexican, squares contain 1.6 times more Vitamin B1, 4.8 times more Vitamin B2, 3.4 times more Vitamin B3 and 1.4 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Baking chocolate, mexican, squares have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Cooked Ripe Red Tomatoes vs Baking Chocolate Mexican Squares:
Cooked Ripe Red Tomatoes have 59.3 times more Water than Baking chocolate, mexican, squares.
While Baking chocolate, mexican, squares contain 3.1 times more Calcium, 8.9 times more Copper, 3.2 times more Iron, 10.6 times more Magnesium, 4.3 times more Manganese, 5.1 times more Phosphorus, 1.8 times more Potassium, 3.6 times more Selenium and 9 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 1 pound:
Baking chocolate, mexican, squares contain 23.7 times more Energy, 141.7 times more Fat, 573.7 times more Saturated Fat, 36 times more Omega 3, 22.4 times more Omega 6, 19.3 times more Carbohydrate, 27.9 times more Sugars, 5.7 times more Fiber and 3.8 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Baking chocolate, mexican, squares have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.