Lets compare vitamin content per 7 ounces of Brazilnuts vs Cooked Ripe Red Tomatoes:
Dried Brazilnuts have 17.1 times more Vitamin B1, 1.6 times more Vitamin B2, 1.4 times more Vitamin B5, 1.3 times more Vitamin B6, 1.7 times more Vitamin B9 and 10.1 times more Vitamin E than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 1.8 times more Vitamin B3, 32.6 times more Vitamin C and more Vitamin K than Dried Brazilnuts.
Both Dried Brazilnuts 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 Brazilnuts vs Cooked Ripe Red Tomatoes:
Dried Brazilnuts have 14.5 times more Calcium, 23.2 times more Copper, 3.6 times more Iron, 41.8 times more Magnesium, 11.6 times more Manganese, 25.9 times more Phosphorus, 3 times more Potassium, 3834 times more Selenium and 29 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 27.6 times more Water than Dried Brazilnuts.
Comparison of macro-nutrients per 7 ounces:
Dried Brazilnuts have 36.6 times more Energy, 610 times more Fat, 1075.6 times more Saturated Fat, 18 times more Omega 3, 580.1 times more Omega 6, 2.9 times more Carbohydrate, 10.7 times more Fiber and 15.1 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Fructose than Dried Brazilnuts.
Both Dried Brazilnuts and Cooked Ripe Red Tomatoes have similar amounts of Sugars per 7 oz.
Both Dried Brazilnuts as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.