Lets compare vitamin content per 100 grams of Oil Roasted Pecans with Salt vs Cooked Ripe Red Tomatoes:
Oil Roasted Pecans with Salt have 13.1 times more Vitamin B1, 5 times more Vitamin B2, 2.3 times more Vitamin B3, 5.7 times more Vitamin B5, 2.4 times more Vitamin B6 and 4.5 times more Vitamin E than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 4.8 times more Vitamin A and 32.6 times more Vitamin C than Oil Roasted Pecans with Salt.
Both Oil Roasted Pecans with Salt and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B9 per 100 g.
Both Oil Roasted Pecans with Salt 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 Oil Roasted Pecans with Salt vs Cooked Ripe Red Tomatoes:
Oil Roasted Pecans with Salt have 6.1 times more Calcium, 16 times more Copper, 3.6 times more Iron, 13.4 times more Magnesium, 35.2 times more Manganese, 9.4 times more Phosphorus, 1.8 times more Potassium, 12 times more Selenium, 35.7 times more Sodium and 31.9 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 83.5 times more Water than Oil Roasted Pecans with Salt.
Comparison of macro-nutrients per 100 grams:
Oil Roasted Pecans with Salt have 39.7 times more Energy, 683.9 times more Fat, 482.5 times more Saturated Fat, 515.5 times more Omega 3, 537 times more Omega 6, 3.2 times more Carbohydrate, 1.6 times more Sugars, 13.6 times more Fiber and 9.7 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 32.8 times more Fructose than Oil Roasted Pecans with Salt.
Both Oil Roasted Pecans with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.