Lets compare vitamin content per 1 kilogram of Cooked Ripe Red Tomatoes vs Agar Seaweed:
Cooked Ripe Red Tomatoes have more Vitamin A, 7.2 times more Vitamin B1, 9.7 times more Vitamin B3, 2.5 times more Vitamin B6, more Vitamin C and 1.2 times more Vitamin K than Raw Agar Seaweed.
While Raw Agar Seaweed contains 2.3 times more Vitamin B5, 6.5 times more Vitamin B9 and 1.6 times more Vitamin E than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Agar Seaweed have similar amounts of Vitamin B2 per 1 kg.
Both Cooked Ripe Red Tomatoes as well as Raw Agar Seaweed have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Cooked Ripe Red Tomatoes vs Agar Seaweed:
Cooked Ripe Red Tomatoes have 1.2 times more Copper and 5.6 times more Phosphorus than Raw Agar Seaweed.
While Raw Agar Seaweed contains 4.9 times more Calcium, 2.7 times more Iron, 7.4 times more Magnesium, 3.6 times more Manganese, 1.4 times more Selenium and 4.1 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Agar Seaweed have similar amounts of Potassium and Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Cooked Ripe Red Tomatoes have 8.9 times more Sugars, 1.4 times more Fiber and 1.8 times more Protein than Raw Agar Seaweed.
While Raw Agar Seaweed contains 1.7 times more Carbohydrate than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Agar Seaweed have insufficient amounts of Energy, Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.