Lets compare vitamin content per 14 ounces of Cake, pudding-type, yellow, dry mix vs Cooked Ripe Red Tomatoes:
Cake, pudding-type, yellow, dry mix has 8.5 times more Vitamin B1, 8.5 times more Vitamin B2, 4.9 times more Vitamin B3, 1.9 times more Vitamin B5, 8 times more Vitamin B9, more Vitamin B12 and 1.4 times more Vitamin E than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 4.9 times more Vitamin B6 and more Vitamin C than Cake, pudding-type, yellow, dry mix.
Both Cake, pudding-type, yellow, dry mix and Cooked Ripe Red Tomatoes have similar amounts of Vitamin K per 14 oz.
Both Cake, pudding-type, yellow, dry mix as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cake, pudding-type, yellow, dry mix vs Cooked Ripe Red Tomatoes:
Cake, pudding-type, yellow, dry mix has 10.5 times more Calcium, 2.3 times more Iron, 2.7 times more Manganese, 9 times more Phosphorus, 4.8 times more Selenium, 78.2 times more Sodium and 1.9 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Copper, 3.5 times more Potassium and 23.6 times more Water than Cake, pudding-type, yellow, dry mix.
Both Cake, pudding-type, yellow, dry mix and Cooked Ripe Red Tomatoes have similar amounts of Magnesium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cake, pudding-type, yellow, dry mix has 23.5 times more Energy, 89.1 times more Fat, 164.6 times more Saturated Fat, 33 times more Omega 3, 29.3 times more Omega 6, 20 times more Carbohydrate, 17.8 times more Sugars and 4.2 times more Protein than Cooked Ripe Red Tomatoes.
Both Cake, pudding-type, yellow, dry mix and Cooked Ripe Red Tomatoes have similar amounts of Fiber per 14 oz.
Both Cake, pudding-type, yellow, dry mix as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.