Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Tortillas, ready-to-bake or -fry, whole wheat:
Cooked Ripe Red Tomatoes have more Vitamin A and more Vitamin C than Tortillas, ready-to-bake or -fry, whole wheat.
While Tortillas, ready-to-bake or -fry, whole wheat contain 22.9 times more Vitamin B1, 13.1 times more Vitamin B2, 9.1 times more Vitamin B3, 3.9 times more Vitamin B6, 10.6 times more Vitamin B9, 1.6 times more Vitamin E and 1.6 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Tortillas, ready-to-bake or -fry, whole wheat have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Tortillas, ready-to-bake or -fry, whole wheat:
Cooked Ripe Red Tomatoes have 3.1 times more Water than Tortillas, ready-to-bake or -fry, whole wheat.
While Tortillas, ready-to-bake or -fry, whole wheat contain 22.2 times more Calcium, 3.5 times more Copper, 3.9 times more Iron, 9.4 times more Magnesium, 12.4 times more Phosphorus, 74 times more Selenium, 56.1 times more Sodium and 13.7 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Tortillas, ready-to-bake or -fry, whole wheat have similar amounts of Potassium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Tortillas, ready-to-bake or -fry, whole wheat contain 17.2 times more Energy, 88.7 times more Fat, 325.2 times more Saturated Fat, 16.5 times more Omega 3, 22.8 times more Omega 6, 11.4 times more Carbohydrate, 14 times more Fiber and 10.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Tortillas, ready-to-bake or -fry, whole wheat have similar amounts of Sugars per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Tortillas, ready-to-bake or -fry, whole wheat have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.