Lets compare vitamin content per 7 ounces of Tomatoes vs Baked Yellow Plantains:
Raw Ripe Red Tomatoes have more Vitamin E than Baked Yellow Plantains.
While Baked Yellow Plantains contain 2.4 times more Vitamin B1, 6.8 times more Vitamin B2, 6 times more Vitamin B5, 2.6 times more Vitamin B6, 3.5 times more Vitamin B9 and 1.6 times more Vitamin K than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Baked Yellow Plantains have similar amounts of Vitamin A, Vitamin B3 and Vitamin C per 7 oz.
Both Raw Ripe Red Tomatoes as well as Baked Yellow Plantains have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Tomatoes vs Baked Yellow Plantains:
Raw Ripe Red Tomatoes have 3.3 times more Calcium, 1.3 times more Copper and 1.7 times more Water than Baked Yellow Plantains.
While Baked Yellow Plantains contain 3.7 times more Magnesium, 1.4 times more Manganese, 1.5 times more Phosphorus and 2 times more Potassium than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Baked Yellow Plantains have similar amounts of Iron and Zinc per 7 oz.
Both Raw Ripe Red Tomatoes as well as Baked Yellow Plantains have insufficient amounts of Selenium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Baked Yellow Plantains contain 8.6 times more Energy, 10.6 times more Carbohydrate, 8.1 times more Sugars, 2.8 times more Fructose, 1.8 times more Fiber and 1.7 times more Protein than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Baked Yellow Plantains have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.