Lets compare vitamin content per 1 pound of Tomatoes vs Puff pastry, frozen, ready-to-bake, baked:
Raw Ripe Red Tomatoes have more Vitamin A, more Vitamin B5, 4.2 times more Vitamin B6 and more Vitamin C than Puff pastry, frozen, ready-to-bake, baked.
While Puff pastry, frozen, ready-to-bake, baked contains 8.7 times more Vitamin B1, 13.6 times more Vitamin B2, 6.4 times more Vitamin B3, 3.7 times more Vitamin B9 and 2.1 times more Vitamin K than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Puff pastry, frozen, ready-to-bake, baked have similar amounts of Vitamin E per 1 lb.
Both Raw Ripe Red Tomatoes as well as Puff pastry, frozen, ready-to-bake, baked have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Tomatoes vs Puff pastry, frozen, ready-to-bake, baked:
Raw Ripe Red Tomatoes have 3.8 times more Potassium and 12.8 times more Water than Puff pastry, frozen, ready-to-bake, baked.
While Puff pastry, frozen, ready-to-bake, baked contains 1.9 times more Copper, 9.6 times more Iron, 1.5 times more Magnesium, 4.3 times more Manganese, 2.5 times more Phosphorus, more Selenium, 50.6 times more Sodium and 3.2 times more Zinc than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Puff pastry, frozen, ready-to-bake, baked have similar amounts of Calcium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Raw Ripe Red Tomatoes have 3.5 times more Sugars than Puff pastry, frozen, ready-to-bake, baked.
While Puff pastry, frozen, ready-to-bake, baked contains 31 times more Energy, 192.5 times more Fat, 196.5 times more Saturated Fat, 862.7 times more Omega 3, 245.5 times more Omega 6, 11.7 times more Carbohydrate, 1.3 times more Fiber and 8.4 times more Protein than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Puff pastry, frozen, ready-to-bake, baked have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.