Lets compare vitamin content per 1 kilogram of Baking Chocolate Mexican Squares vs Tomatoes:
Baking chocolate, mexican, squares have 1.5 times more Vitamin B1, 5.5 times more Vitamin B2, 3.1 times more Vitamin B3 and 2 times more Vitamin B5 than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain more Vitamin A, 2.4 times more Vitamin B6, 3 times more Vitamin B9, 137 times more Vitamin C, 1.5 times more Vitamin E and 3.6 times more Vitamin K than Baking chocolate, mexican, squares.
Both Baking chocolate, mexican, squares as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Baking Chocolate Mexican Squares vs Tomatoes:
Baking chocolate, mexican, squares have 3.4 times more Calcium, 11.4 times more Copper, 8.1 times more Iron, 8.6 times more Magnesium, 3.9 times more Manganese, 5.9 times more Phosphorus, 1.7 times more Potassium, more Selenium and 7.4 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 59.4 times more Water than Baking chocolate, mexican, squares.
Comparison of macro-nutrients per 1 kilogram:
Baking chocolate, mexican, squares have 23.7 times more Energy, 78 times more Fat, 307.4 times more Saturated Fat, 24 times more Omega 3, 11.8 times more Omega 6, 19.9 times more Carbohydrate, 26.4 times more Sugars, 3.3 times more Fiber and 4.1 times more Protein than Raw Ripe Red Tomatoes.
Both Baking chocolate, mexican, squares as well as Raw Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.