Lets compare vitamin content per 14 ounces of Boiled Japanese Chestnuts vs Cooked Ripe Red Tomatoes:
Boiled and Steamed Japanese Chestnuts have 3.5 times more Vitamin B1, 2.7 times more Vitamin B2, 1.3 times more Vitamin B6 and 1.3 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 24 times more Vitamin A, 1.7 times more Vitamin B5 and 2.4 times more Vitamin C than Boiled and Steamed Japanese Chestnuts.
Both Boiled and Steamed Japanese Chestnuts and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3 per 14 oz.
Both Boiled and Steamed Japanese Chestnuts as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Japanese Chestnuts vs Cooked Ripe Red Tomatoes:
Boiled and Steamed Japanese Chestnuts have 2.7 times more Copper, 2 times more Magnesium, 5.5 times more Manganese and 2.9 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Iron and 1.8 times more Potassium than Boiled and Steamed Japanese Chestnuts.
Both Boiled and Steamed Japanese Chestnuts and Cooked Ripe Red Tomatoes have similar amounts of Calcium, Phosphorus and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled and Steamed Japanese Chestnuts have 3.1 times more Energy and 3.2 times more Carbohydrate than Cooked Ripe Red Tomatoes.
Both Boiled and Steamed Japanese Chestnuts and Cooked Ripe Red Tomatoes have similar amounts of Protein per 14 oz.
Both Boiled and Steamed Japanese Chestnuts as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.