Lets compare vitamin content per 1 kilogram of Plantains, yellow, fried, Latino restaurant vs Tomatoes in Juice with Salt:
Plantains, yellow, fried, Latino restaurant have 3.3 times more Vitamin A, 5.1 times more Vitamin B5, 2.6 times more Vitamin B6, 1.9 times more Vitamin E and 12.2 times more Vitamin K than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 8.2 times more Vitamin B1 and 2.8 times more Vitamin B2 than Plantains, yellow, fried, Latino restaurant.
Both Plantains, yellow, fried, Latino restaurant and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Vitamin B3 per 1 kg.
Comparing minerals per 1 kilogram for Plantains, yellow, fried, Latino restaurant vs Tomatoes in Juice with Salt:
Plantains, yellow, fried, Latino restaurant have 2.2 times more Copper, 4.5 times more Magnesium, 4.1 times more Manganese, 2.5 times more Phosphorus, 2.7 times more Potassium and 2 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 5.5 times more Calcium, 1.8 times more Selenium, 19.2 times more Sodium and 1.9 times more Water than Plantains, yellow, fried, Latino restaurant.
Both Plantains, yellow, fried, Latino restaurant and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Iron per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Plantains, yellow, fried, Latino restaurant have 14.8 times more Energy, 30 times more Fat, 53.4 times more Saturated Fat, 54.8 times more Omega 3, 20.8 times more Omega 6, 11.7 times more Carbohydrate, 8.5 times more Sugars, 3.7 times more Fructose, 1.7 times more Fiber and 1.8 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Plantains, yellow, fried, Latino restaurant as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Glucose and Sucrose in 1 kg.