Lets compare vitamin content per 1 pound of Tomatoes vs Tortillas, ready-to-bake or -fry, flour, without added calcium:
Raw Ripe Red Tomatoes have more Vitamin A, 1.6 times more Vitamin B6 and more Vitamin C than Tortillas, ready-to-bake or -fry, flour, without added calcium.
While Tortillas, ready-to-bake or -fry, flour, without added calcium contain 14.4 times more Vitamin B1, 15.4 times more Vitamin B2, 6 times more Vitamin B3, 6.5 times more Vitamin B5 and 8.2 times more Vitamin B9 than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Tortillas, ready-to-bake or -fry, flour, without added calcium have insufficient amounts of Vitamin B12 in 1 lb.
Comparing minerals per 1 pound for Tomatoes vs Tortillas, ready-to-bake or -fry, flour, without added calcium:
Raw Ripe Red Tomatoes have 1.8 times more Potassium and 3.5 times more Water than Tortillas, ready-to-bake or -fry, flour, without added calcium.
While Tortillas, ready-to-bake or -fry, flour, without added calcium contain 3.9 times more Calcium, 4.5 times more Copper, 12.2 times more Iron, 2.4 times more Magnesium, 4.1 times more Manganese, 5.2 times more Phosphorus, more Selenium, 95.6 times more Sodium and 4.2 times more Zinc than Raw Ripe Red Tomatoes.
Comparison of macro-nutrients per 1 pound:
Tortillas, ready-to-bake or -fry, flour, without added calcium contain 18.1 times more Energy, 35.5 times more Fat, 62.3 times more Saturated Fat, 18 times more Omega 3, 12.6 times more Omega 6, 14.3 times more Carbohydrate, 2.8 times more Fiber and 9.9 times more Protein than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Tortillas, ready-to-bake or -fry, flour, without added calcium have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.