Lets compare vitamin content per 5 ounces of Vanilla Flavor Sweetened Almond Milk vs Cooked Ripe Red Tomatoes:
Ready-to-drink Vanilla Flavor Sweetened Almond Milk has 2.6 times more Vitamin A, 8 times more Vitamin B2, more Vitamin B12, more Vitamin D and 5 times more Vitamin E than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.4 times more Vitamin B1, 7.1 times more Vitamin B3, 14.3 times more Vitamin B5, 26.3 times more Vitamin B6, 13 times more Vitamin B9, more Vitamin C and more Vitamin K than Ready-to-drink Vanilla Flavor Sweetened Almond Milk.
Comparing minerals per 5 ounces for Vanilla Flavor Sweetened Almond Milk vs Cooked Ripe Red Tomatoes:
Ready-to-drink Vanilla Flavor Sweetened Almond Milk has 17.1 times more Calcium, 5.7 times more Sodium and 4.5 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 4.4 times more Copper, 2.3 times more Iron, 1.3 times more Magnesium, 3.2 times more Manganese, 3.5 times more Phosphorus and 4.4 times more Potassium than Ready-to-drink Vanilla Flavor Sweetened Almond Milk.
Both Ready-to-drink Vanilla Flavor Sweetened Almond Milk and Cooked Ripe Red Tomatoes have similar amounts of Water per 5 oz.
Both Ready-to-drink Vanilla Flavor Sweetened Almond Milk as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Ready-to-drink Vanilla Flavor Sweetened Almond Milk has 2.1 times more Energy, 9.5 times more Fat, 5 times more Omega 6, 1.6 times more Carbohydrate and 2.5 times more Sugars than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.8 times more Fiber and 2.3 times more Protein than Ready-to-drink Vanilla Flavor Sweetened Almond Milk.
Both Ready-to-drink Vanilla Flavor Sweetened Almond Milk as well as Cooked Ripe Red Tomatoes have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 5 oz.