Lets compare vitamin content per 5 ounces of Baked Yellow Plantains vs Cooked Ripe Red Tomatoes:
Baked Yellow Plantains have 1.9 times more Vitamin A, 2.5 times more Vitamin B1, 5.9 times more Vitamin B2, 1.3 times more Vitamin B3, 4.1 times more Vitamin B5, 2.7 times more Vitamin B6, 4.1 times more Vitamin B9 and 4.6 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.4 times more Vitamin C and more Vitamin E than Baked Yellow Plantains.
Both Baked Yellow Plantains 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 Baked Yellow Plantains vs Cooked Ripe Red Tomatoes:
Baked Yellow Plantains have 4.6 times more Magnesium, 1.6 times more Manganese, 1.3 times more Phosphorus, 2.2 times more Potassium and 1.5 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.7 times more Calcium, 1.7 times more Copper, 2.4 times more Iron and 1.7 times more Water than Baked Yellow Plantains.
Both Baked Yellow Plantains as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baked Yellow Plantains have 8.6 times more Energy, 10.3 times more Carbohydrate, 8.6 times more Sugars, 2.9 times more Fructose, 3.1 times more Fiber and 1.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Baked Yellow Plantains as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.