Lets compare vitamin content per 100 grams of Microwaved Yellow Corn, Whole Kernel, Frozen vs Cooked Ripe Red Tomatoes:
Microwaved Yellow Corn, Whole Kernel, Frozen has 2.3 times more Vitamin B1, 2.3 times more Vitamin B2, 3.9 times more Vitamin B3, 4.9 times more Vitamin B5, 1.5 times more Vitamin B6 and 2.9 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2 times more Vitamin A, 5.6 times more Vitamin E and 7 times more Vitamin K than Microwaved Yellow Corn, Whole Kernel, Frozen.
Both Microwaved Yellow Corn, Whole Kernel, Frozen as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Microwaved Yellow Corn, Whole Kernel, Frozen vs Cooked Ripe Red Tomatoes:
Microwaved Yellow Corn, Whole Kernel, Frozen has 2.8 times more Magnesium, 1.2 times more Manganese, 3.4 times more Phosphorus, 1.3 times more Potassium and 3.8 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.2 times more Calcium, 1.4 times more Copper, 1.7 times more Iron and 1.4 times more Water than Microwaved Yellow Corn, Whole Kernel, Frozen.
Comparison of macro-nutrients per 100 grams:
Microwaved Yellow Corn, Whole Kernel, Frozen has 6.3 times more Energy, 12.9 times more Fat, 10.7 times more Omega 6, 6.5 times more Carbohydrate, 1.3 times more Sugars, 3.7 times more Fiber and 3.8 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 5 times more Fructose than Microwaved Yellow Corn, Whole Kernel, Frozen.
Both Microwaved Yellow Corn, Whole Kernel, Frozen as well as Cooked Ripe Red Tomatoes have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.