Lets compare vitamin content per 5 ounces of Tomatoes vs Puff pastry, frozen, ready-to-bake:
Raw Ripe Red Tomatoes have more Vitamin A, more Vitamin B5, 3.8 times more Vitamin B6 and more Vitamin C than Puff pastry, frozen, ready-to-bake.
While Puff pastry, frozen, ready-to-bake contains 10.8 times more Vitamin B1, 14.9 times more Vitamin B2, 7 times more Vitamin B3, 5.2 times more Vitamin B9 and 2 times more Vitamin K than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Puff pastry, frozen, ready-to-bake have similar amounts of Vitamin E per 5 oz.
Both Raw Ripe Red Tomatoes as well as Puff pastry, frozen, ready-to-bake have insufficient amounts of Vitamin B12 in 5 oz.
Comparing minerals per 5 ounces for Tomatoes vs Puff pastry, frozen, ready-to-bake:
Raw Ripe Red Tomatoes have 3.9 times more Potassium and 11.1 times more Water than Puff pastry, frozen, ready-to-bake.
While Puff pastry, frozen, ready-to-bake contains 1.9 times more Copper, 9.5 times more Iron, 1.5 times more Magnesium, 4.3 times more Manganese, 2.5 times more Phosphorus, more Selenium, 49.8 times more Sodium and 3.1 times more Zinc than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Puff pastry, frozen, ready-to-bake have similar amounts of Calcium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Ripe Red Tomatoes have 3.6 times more Sugars than Puff pastry, frozen, ready-to-bake.
While Puff pastry, frozen, ready-to-bake contains 30.6 times more Energy, 190.5 times more Fat, 344.4 times more Saturated Fat, 83 times more Omega 3, 58.1 times more Omega 6, 11.6 times more Carbohydrate, 1.3 times more Fiber and 8.3 times more Protein than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Puff pastry, frozen, ready-to-bake have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.