Lets compare vitamin content per 100 grams of Baking Chocolate Mexican Squares vs Cooked Ripe Red Tomatoes:
Baking chocolate, mexican, squares have 1.6 times more Vitamin B1, 4.8 times more Vitamin B2, 3.4 times more Vitamin B3 and 1.4 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 2.3 times more Vitamin B6, 2.6 times more Vitamin B9, 228 times more Vitamin C, 1.6 times more Vitamin E and 1.3 times more Vitamin K than Baking chocolate, mexican, squares.
Both Baking chocolate, mexican, squares as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baking Chocolate Mexican Squares vs Cooked Ripe Red Tomatoes:
Baking chocolate, mexican, squares have 3.1 times more Calcium, 8.9 times more Copper, 3.2 times more Iron, 10.6 times more Magnesium, 4.3 times more Manganese, 5.1 times more Phosphorus, 1.8 times more Potassium, 3.6 times more Selenium and 9 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 59.3 times more Water than Baking chocolate, mexican, squares.
Comparison of macro-nutrients per 100 grams:
Baking chocolate, mexican, squares have 23.7 times more Energy, 141.7 times more Fat, 573.7 times more Saturated Fat, 36 times more Omega 3, 22.4 times more Omega 6, 19.3 times more Carbohydrate, 27.9 times more Sugars, 5.7 times more Fiber and 3.8 times more Protein than Cooked Ripe Red Tomatoes.
Both Baking chocolate, mexican, squares as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.