Lets compare vitamin content per 1 kilogram of Leavening agents, baking powder, double-acting, sodium aluminum sulfate vs Cooked Ripe Red Tomatoes:
Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Leavening agents, baking powder, double-acting, sodium aluminum sulfate.
Both Leavening agents, baking powder, double-acting, sodium aluminum sulfate as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Leavening agents, baking powder, double-acting, sodium aluminum sulfate vs Cooked Ripe Red Tomatoes:
Leavening agents, baking powder, double-acting, sodium aluminum sulfate have 534.2 times more Calcium, 16.2 times more Iron, 3 times more Magnesium, 78.3 times more Phosphorus and 963.6 times more Sodium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 7.5 times more Copper, 9.5 times more Manganese, 10.9 times more Potassium, 14 times more Zinc and 18.9 times more Water than Leavening agents, baking powder, double-acting, sodium aluminum sulfate.
Both Leavening agents, baking powder, double-acting, sodium aluminum sulfate as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Leavening agents, baking powder, double-acting, sodium aluminum sulfate have 2.9 times more Energy and 6.9 times more Carbohydrate than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Sugars, 3.5 times more Fiber and more Protein than Leavening agents, baking powder, double-acting, sodium aluminum sulfate.
Both Leavening agents, baking powder, double-acting, sodium aluminum sulfate as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.