Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Taco shells, baked:
Cooked Ripe Red Tomatoes have 24 times more Vitamin A and more Vitamin C than Taco shells, baked.
While Taco shells, baked contain 6 times more Vitamin B1, 3.6 times more Vitamin B2, 3.5 times more Vitamin B3, 2.6 times more Vitamin B6, 5.3 times more Vitamin B9 and 3.1 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Taco shells, baked have similar amounts of Vitamin E per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Taco shells, baked have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Taco shells, baked:
Cooked Ripe Red Tomatoes have 14.7 times more Water than Taco shells, baked.
While Taco shells, baked contain 9.1 times more Calcium, 1.5 times more Copper, 2.4 times more Iron, 9.2 times more Magnesium, 5.3 times more Manganese, 8.3 times more Phosphorus, 9.6 times more Selenium, 29.5 times more Sodium and 11.5 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Taco shells, baked have similar amounts of Potassium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 1.7 times more Sugars and 13.1 times more Fructose than Taco shells, baked.
While Taco shells, baked contain 26.4 times more Energy, 198.1 times more Fat, 473.7 times more Saturated Fat, 142 times more Omega 3, 123.4 times more Omega 6, 15.8 times more Carbohydrate, 9.6 times more Fiber and 6.7 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Taco shells, baked have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.