Lets compare vitamin content per 5 ounces of Spaghetti, protein-fortified, cooked, enriched (n x 6.25) vs Cooked Ripe Red Tomatoes:
Spaghetti, protein-fortified, cooked, enriched (n x 6.25) has 8.3 times more Vitamin B1, 7.3 times more Vitamin B2, 3.5 times more Vitamin B3, 2.2 times more Vitamin B5 and 6.3 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A and more Vitamin C than Spaghetti, protein-fortified, cooked, enriched (n x 6.25).
Both Spaghetti, protein-fortified, cooked, enriched (n x 6.25) and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B6 per 5 oz.
Both Spaghetti, protein-fortified, cooked, enriched (n x 6.25) 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 Spaghetti, protein-fortified, cooked, enriched (n x 6.25) vs Cooked Ripe Red Tomatoes:
Spaghetti, protein-fortified, cooked, enriched (n x 6.25) has 3.3 times more Magnesium, 4 times more Manganese, 1.8 times more Phosphorus, 50.4 times more Selenium and 3.6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 5.2 times more Potassium and 1.6 times more Water than Spaghetti, protein-fortified, cooked, enriched (n x 6.25).
Both Spaghetti, protein-fortified, cooked, enriched (n x 6.25) and Cooked Ripe Red Tomatoes have similar amounts of Calcium, Copper and Iron per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Spaghetti, protein-fortified, cooked, enriched (n x 6.25) has 9.1 times more Energy, 7.7 times more Carbohydrate, 2.9 times more Fiber and 9.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Spaghetti, protein-fortified, cooked, enriched (n x 6.25) as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.