Lets compare vitamin content per 5 ounces of Toasted Cinnamon-raisin Bagels vs Cooked Ripe Red Tomatoes:
Toasted Cinnamon-raisin Bagels have 9.2 times more Vitamin B1, 12.2 times more Vitamin B2, 5.6 times more Vitamin B3 and 7.8 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.7 times more Vitamin B5, 1.3 times more Vitamin B6, 38 times more Vitamin C, 1.6 times more Vitamin E and 3.5 times more Vitamin K than Toasted Cinnamon-raisin Bagels.
Both Toasted Cinnamon-raisin Bagels and Cooked Ripe Red Tomatoes have similar amounts of Vitamin A per 5 oz.
Both Toasted Cinnamon-raisin Bagels as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Toasted Cinnamon-raisin Bagels vs Cooked Ripe Red Tomatoes:
Toasted Cinnamon-raisin Bagels have 1.8 times more Calcium, 2.1 times more Copper, 6 times more Iron, 2.6 times more Magnesium, 3.1 times more Manganese, 3 times more Phosphorus, 66.6 times more Selenium, 33.6 times more Sodium and 5.8 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Potassium and 3.5 times more Water than Toasted Cinnamon-raisin Bagels.
Comparison of macro-nutrients per 5 ounces:
Toasted Cinnamon-raisin Bagels have 16.3 times more Energy, 16.4 times more Fat, 21 times more Omega 3, 16.2 times more Omega 6, 14.8 times more Carbohydrate, 2.6 times more Sugars, 3.6 times more Fiber and 11.2 times more Protein than Cooked Ripe Red Tomatoes.
Both Toasted Cinnamon-raisin Bagels as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.