Lets compare vitamin content per 7 ounces of Tortillas, ready-to-bake or -fry, whole wheat vs Cooked Ripe Red Tomatoes:
Tortillas, ready-to-bake or -fry, whole wheat have 22.9 times more Vitamin B1, 13.1 times more Vitamin B2, 9.1 times more Vitamin B3, 3.9 times more Vitamin B6, 10.6 times more Vitamin B9, 1.6 times more Vitamin E and 1.6 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A and more Vitamin C than Tortillas, ready-to-bake or -fry, whole wheat.
Both Tortillas, ready-to-bake or -fry, whole wheat 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 Tortillas, ready-to-bake or -fry, whole wheat vs Cooked Ripe Red Tomatoes:
Tortillas, ready-to-bake or -fry, whole wheat have 22.2 times more Calcium, 3.5 times more Copper, 3.9 times more Iron, 9.4 times more Magnesium, 12.4 times more Phosphorus, 1.2 times more Potassium, 74 times more Selenium, 56.1 times more Sodium and 13.7 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.1 times more Water than Tortillas, ready-to-bake or -fry, whole wheat.
Comparison of macro-nutrients per 7 ounces:
Tortillas, ready-to-bake or -fry, whole wheat have 17.2 times more Energy, 88.7 times more Fat, 325.2 times more Saturated Fat, 16.5 times more Omega 3, 22.8 times more Omega 6, 11.4 times more Carbohydrate, 14 times more Fiber and 10.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Tortillas, ready-to-bake or -fry, whole wheat and Cooked Ripe Red Tomatoes have similar amounts of Sugars per 7 oz.
Both Tortillas, ready-to-bake or -fry, whole wheat as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.