Lets compare vitamin content per 7 ounces of Cake, pudding-type, white, unenriched, dry mix vs Cooked Ripe Red Tomatoes:
Cake, pudding-type, white, unenriched, dry mix has 2.2 times more Vitamin B1, 2.7 times more Vitamin B2, 1.8 times more Vitamin B3, 1.8 times more Vitamin B5 and more Vitamin B12 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 4.4 times more Vitamin B6, 1.4 times more Vitamin B9 and more Vitamin C than Cake, pudding-type, white, unenriched, dry mix.
Comparing minerals per 7 ounces for Cake, pudding-type, white, unenriched, dry mix vs Cooked Ripe Red Tomatoes:
Cake, pudding-type, white, unenriched, dry mix has 7 times more Calcium, 2.6 times more Manganese, 9.9 times more Phosphorus, 60.5 times more Sodium and 1.8 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Copper, 1.3 times more Iron, 3 times more Potassium and 27 times more Water than Cake, pudding-type, white, unenriched, dry mix.
Both Cake, pudding-type, white, unenriched, dry mix and Cooked Ripe Red Tomatoes have similar amounts of Magnesium per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Cake, pudding-type, white, unenriched, dry mix has 23.5 times more Energy, 86.4 times more Fat, 156 times more Saturated Fat, 78 times more Omega 3, 56.9 times more Omega 6, 20.2 times more Carbohydrate and 4.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Cake, pudding-type, white, unenriched, dry mix and Cooked Ripe Red Tomatoes have similar amounts of Fiber per 7 oz.
Both Cake, pudding-type, white, unenriched, dry mix as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.