Lets compare vitamin content per 100 grams of Roasted Pistachios vs Cooked Ripe Red Tomatoes:
Dry Roasted Pistachio Nuts have 19.3 times more Vitamin B1, 10.6 times more Vitamin B2, 2.6 times more Vitamin B3, 4 times more Vitamin B5, 14.2 times more Vitamin B6, 3.9 times more Vitamin B9, 3.9 times more Vitamin E and 4.7 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.8 times more Vitamin A and 7.6 times more Vitamin C than Dry Roasted Pistachio Nuts.
Both Dry Roasted Pistachio Nuts 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 Roasted Pistachios vs Cooked Ripe Red Tomatoes:
Dry Roasted Pistachio Nuts have 9.7 times more Calcium, 17.2 times more Copper, 5.9 times more Iron, 12.1 times more Magnesium, 11.8 times more Manganese, 16.8 times more Phosphorus, 4.6 times more Potassium, 20 times more Selenium and 16.7 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 51 times more Water than Dry Roasted Pistachio Nuts.
Comparison of macro-nutrients per 100 grams:
Dry Roasted Pistachio Nuts have 31.8 times more Energy, 416.5 times more Fat, 376.3 times more Saturated Fat, 106 times more Omega 3, 312.5 times more Omega 6, 7.1 times more Carbohydrate, 3.1 times more Sugars, 14.7 times more Fiber and 22.2 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 6 times more Fructose than Dry Roasted Pistachio Nuts.
Both Dry Roasted Pistachio Nuts as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.