Lets compare vitamin content per 1 kilogram of Cake, white, prepared from recipe with coconut frosting vs Canned Tomatoes with Green Chilies:
Cake, white, prepared from recipe with coconut frosting has 3.8 times more Vitamin B1, 9.9 times more Vitamin B2, 1.7 times more Vitamin B3, 3.4 times more Vitamin B9, more Vitamin B12 and more Vitamin D than Canned Red Ripe Tomatoes with Green Chilies.
While Canned Red Ripe Tomatoes with Green Chilies contain 1.7 times more Vitamin A, 3.6 times more Vitamin B6 and 62 times more Vitamin C than Cake, white, prepared from recipe with coconut frosting.
Both Cake, white, prepared from recipe with coconut frosting and Canned Red Ripe Tomatoes with Green Chilies have similar amounts of Vitamin B5 per 1 kg.
Comparing minerals per 1 kilogram for Cake, white, prepared from recipe with coconut frosting vs Canned Tomatoes with Green Chilies:
Cake, white, prepared from recipe with coconut frosting has 4.5 times more Calcium, 4.5 times more Iron, 2.1 times more Manganese, 5 times more Phosphorus, 26.8 times more Selenium and 2.5 times more Zinc than Canned Red Ripe Tomatoes with Green Chilies.
While Canned Red Ripe Tomatoes with Green Chilies contain 1.3 times more Copper, 1.4 times more Sodium and 4.6 times more Water than Cake, white, prepared from recipe with coconut frosting.
Both Cake, white, prepared from recipe with coconut frosting and Canned Red Ripe Tomatoes with Green Chilies have similar amounts of Magnesium and Potassium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Cake, white, prepared from recipe with coconut frosting has 23.7 times more Energy, 128.8 times more Fat, 354.3 times more Saturated Fat, 135 times more Omega 3, 69.9 times more Omega 6, 17.5 times more Carbohydrate and 6.4 times more Protein than Canned Red Ripe Tomatoes with Green Chilies.
Both Cake, white, prepared from recipe with coconut frosting as well as Canned Red Ripe Tomatoes with Green Chilies have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.