Lets compare vitamin content per 7 ounces of Dried Chives vs Cooked Ripe Red Tomatoes:
Freeze-dried Chives have 142.3 times more Vitamin A, 25 times more Vitamin B1, 68.2 times more Vitamin B2, 11.1 times more Vitamin B3, 16.4 times more Vitamin B5, 25.3 times more Vitamin B6, 8.3 times more Vitamin B9 and 28.9 times more Vitamin C than Cooked Ripe Red Tomatoes.
Both Freeze-dried Chives as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Dried Chives vs Cooked Ripe Red Tomatoes:
Freeze-dried Chives have 73.9 times more Calcium, 9.1 times more Copper, 29.4 times more Iron, 71.1 times more Magnesium, 12.9 times more Manganese, 18.5 times more Phosphorus, 13.6 times more Potassium, 18.8 times more Selenium, 6.4 times more Sodium and 36.6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 47.2 times more Water than Freeze-dried Chives.
Comparison of macro-nutrients per 7 ounces:
Freeze-dried Chives have 17.3 times more Energy, 31.8 times more Fat, 39.4 times more Saturated Fat, 36.5 times more Omega 3, 30.9 times more Omega 6, 16 times more Carbohydrate, 37.4 times more Fiber and 22.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Freeze-dried Chives as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.