Lets compare vitamin content per 14 ounces of Tomatoes vs Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying:
Raw Ripe Red Tomatoes have more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying.
While Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying contain 31.7 times more Vitamin E and 15.4 times more Vitamin K than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Tomatoes vs Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying:
Raw Ripe Red Tomatoes have more Calcium, more Copper, more Iron, more Magnesium, more Manganese, more Phosphorus, more Potassium, more Zinc and more Water than Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying.
Both Raw Ripe Red Tomatoes as well as Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Ripe Red Tomatoes have more Carbohydrate, more Sugars, more Fiber and more Protein than Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying.
While Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying contain 49.1 times more Energy, 500 times more Fat, 272 times more Saturated Fat, 2132.3 times more Omega 3 and 223.9 times more Omega 6 than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.