Lets compare vitamin content per 1 pound of Tomatoes vs Microwaved Yellow Corn, Whole Kernel, Frozen:
Raw Ripe Red Tomatoes have 3.5 times more Vitamin A, 5.4 times more Vitamin E and 19.8 times more Vitamin K than Microwaved Yellow Corn, Whole Kernel, Frozen.
While Microwaved Yellow Corn, Whole Kernel, Frozen contains 2.2 times more Vitamin B1, 2.6 times more Vitamin B2, 3.5 times more Vitamin B3, 7.2 times more Vitamin B5, 1.5 times more Vitamin B6 and 2.5 times more Vitamin B9 than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Microwaved Yellow Corn, Whole Kernel, Frozen have insufficient amounts of Vitamin B12 in 1 lb.
Comparing minerals per 1 pound for Tomatoes vs Microwaved Yellow Corn, Whole Kernel, Frozen:
Raw Ripe Red Tomatoes have 2 times more Calcium and 1.4 times more Water than Microwaved Yellow Corn, Whole Kernel, Frozen.
While Microwaved Yellow Corn, Whole Kernel, Frozen contains 1.4 times more Iron, 2.3 times more Magnesium, 4 times more Phosphorus and 3.1 times more Zinc than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Microwaved Yellow Corn, Whole Kernel, Frozen have similar amounts of Copper, Manganese and Potassium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Raw Ripe Red Tomatoes have 5.3 times more Fructose than Microwaved Yellow Corn, Whole Kernel, Frozen.
While Microwaved Yellow Corn, Whole Kernel, Frozen contains 6.3 times more Energy, 7.1 times more Fat, 5.6 times more Omega 6, 6.7 times more Carbohydrate, 1.3 times more Sugars, 2.2 times more Fiber and 4.1 times more Protein than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Microwaved Yellow Corn, Whole Kernel, Frozen have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 1 lb.