Lets compare vitamin content per 5 ounces of Plain Almond Butter vs Cooked Ripe Red Tomatoes:
Plain Almond Butter no Salt has 42.7 times more Vitamin B2, 5.9 times more Vitamin B3, 2.5 times more Vitamin B5, 1.3 times more Vitamin B6, 4.1 times more Vitamin B9 and 43.2 times more Vitamin E than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin C and more Vitamin K than Plain Almond Butter no Salt.
Both Plain Almond Butter no Salt and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B1 per 5 oz.
Both Plain Almond Butter no Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Plain Almond Butter vs Cooked Ripe Red Tomatoes:
Plain Almond Butter no Salt has 31.5 times more Calcium, 12.5 times more Copper, 5.1 times more Iron, 31 times more Magnesium, 20.3 times more Manganese, 18.1 times more Phosphorus, 3.4 times more Potassium, 4.8 times more Selenium and 23.5 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 57.5 times more Water than Plain Almond Butter no Salt.
Comparison of macro-nutrients per 5 ounces:
Plain Almond Butter no Salt has 34.1 times more Energy, 504.5 times more Fat, 276.8 times more Saturated Fat, 323.9 times more Omega 6, 4.7 times more Carbohydrate, 1.8 times more Sugars, 14.7 times more Fiber and 22.1 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Fructose than Plain Almond Butter no Salt.
Both Plain Almond Butter no Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 5 oz.