Lets compare vitamin content per 7 ounces of Leavening agents, baking soda vs Cooked Ripe Red Tomatoes:
Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Leavening agents, baking soda.
Both Leavening agents, baking soda 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 Leavening agents, baking soda vs Cooked Ripe Red Tomatoes:
Leavening agents, baking soda have 2487.3 times more Sodium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Calcium, more Copper, more Iron, more Magnesium, more Manganese, more Phosphorus, more Potassium, more Zinc and 471.7 times more Water than Leavening agents, baking soda.
Both Leavening agents, baking soda as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Cooked Ripe Red Tomatoes contain more Carbohydrate, more Sugars, more Fiber and more Protein than Leavening agents, baking soda.
Both Leavening agents, baking soda as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.