Lets compare vitamin content per 100 grams of Leavening agents, baking powder, double-acting, straight phosphate vs Cooked Ripe Red Tomatoes:
Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Leavening agents, baking powder, double-acting, straight phosphate.
Both Leavening agents, baking powder, double-acting, straight phosphate 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 Leavening agents, baking powder, double-acting, straight phosphate vs Cooked Ripe Red Tomatoes:
Leavening agents, baking powder, double-acting, straight phosphate have 669.5 times more Calcium, 16.6 times more Iron, 4.3 times more Magnesium, 354.2 times more Phosphorus and 717.5 times more Sodium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 5.8 times more Copper, 7.5 times more Manganese, 43.6 times more Potassium, 7 times more Zinc and 23.6 times more Water than Leavening agents, baking powder, double-acting, straight phosphate.
Both Leavening agents, baking powder, double-acting, straight phosphate as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Leavening agents, baking powder, double-acting, straight phosphate have 2.8 times more Energy and 6 times more Carbohydrate than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Sugars, 3.5 times more Fiber and 9.5 times more Protein than Leavening agents, baking powder, double-acting, straight phosphate.
Both Leavening agents, baking powder, double-acting, straight phosphate as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.