Lets compare vitamin content per 14 ounces of Cold Pressed Flaxseed Oil vs Cooked Ripe Red Tomatoes:
Cold Pressed Flaxseed Oil has 3.3 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B6, more Vitamin B9 and more Vitamin C than Cold Pressed Flaxseed Oil.
Both Cold Pressed Flaxseed Oil and Cooked Ripe Red Tomatoes have similar amounts of Vitamin E per 14 oz.
Both Cold Pressed Flaxseed Oil 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 Cold Pressed Flaxseed Oil vs Cooked Ripe Red Tomatoes:
Cooked Ripe Red Tomatoes contain 11 times more Calcium, more Copper, more Iron, more Magnesium, more Manganese, 28 times more Phosphorus, more Potassium, 2 times more Zinc and 786.2 times more Water than Cold Pressed Flaxseed Oil.
Both Cold Pressed Flaxseed Oil as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cold Pressed Flaxseed Oil has 49.1 times more Energy, 908.9 times more Fat, 598.4 times more Saturated Fat, 26684 times more Omega 3 and 341.1 times more Omega 6 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Carbohydrate, more Sugars, more Fiber and 8.6 times more Protein than Cold Pressed Flaxseed Oil.
Both Cold Pressed Flaxseed Oil as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.