Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Yellow Plantains:
Cooked Ripe Red Tomatoes have 1.2 times more Vitamin C and more Vitamin E than Raw Yellow Plantains.
While Raw Yellow Plantains contain 2.3 times more Vitamin A, 1.7 times more Vitamin B1, 3.5 times more Vitamin B2, 1.3 times more Vitamin B3, 2.3 times more Vitamin B5, 3.1 times more Vitamin B6, 1.7 times more Vitamin B9 and 10.3 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Yellow Plantains have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Yellow Plantains:
Cooked Ripe Red Tomatoes have 3.7 times more Calcium, 1.2 times more Iron and 1.4 times more Water than Raw Yellow Plantains.
While Raw Yellow Plantains contain 4 times more Magnesium, 1.4 times more Manganese, 2.2 times more Potassium, 3 times more Selenium and 1.4 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Yellow Plantains have similar amounts of Copper and Phosphorus per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Yellow Plantains contain 6.8 times more Energy, 8 times more Carbohydrate, 7 times more Sugars, 6.6 times more Fructose, 2.4 times more Fiber and 1.4 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Yellow Plantains have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.