Lets compare vitamin content per 1 kilogram of Cake, white, prepared from recipe with coconut frosting vs Stewed Canned Tomatoes:
Cake, white, prepared from recipe with coconut frosting has 1.3 times more Vitamin A, 2.8 times more Vitamin B1, 5.4 times more Vitamin B2, 1.5 times more Vitamin B3, 1.5 times more Vitamin B5, 1.7 times more Vitamin B6, 6.2 times more Vitamin B9, more Vitamin B12, more Vitamin D and 1.7 times more Vitamin K than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 79 times more Vitamin C and 6.9 times more Vitamin E than Cake, white, prepared from recipe with coconut frosting.
Comparing minerals per 1 kilogram for Cake, white, prepared from recipe with coconut frosting vs Stewed Canned Tomatoes:
Cake, white, prepared from recipe with coconut frosting has 2.6 times more Calcium, 4.7 times more Manganese, 3.5 times more Phosphorus, 17.8 times more Selenium, 1.3 times more Sodium and 1.9 times more Zinc than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 1.7 times more Copper, 2.1 times more Potassium and 4.4 times more Water than Cake, white, prepared from recipe with coconut frosting.
Both Cake, white, prepared from recipe with coconut frosting and Stewed Canned Ripe Red Tomatoes have similar amounts of Iron and Magnesium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Cake, white, prepared from recipe with coconut frosting has 13.7 times more Energy, 54.2 times more Fat, 149.9 times more Saturated Fat, 45 times more Omega 3, 27.4 times more Omega 6, 10.2 times more Carbohydrate, 16.3 times more Sugars and 4.8 times more Protein than Stewed Canned Ripe Red Tomatoes.
Both Cake, white, prepared from recipe with coconut frosting and Stewed Canned Ripe Red Tomatoes have similar amounts of Fiber per 1 kg.
Both Cake, white, prepared from recipe with coconut frosting as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.