Lets compare vitamin content per 5 ounces of Roasted Cashews vs Cooked Ripe Red Tomatoes:
Dry Roasted Cashew Nuts have 5.6 times more Vitamin B1, 9.1 times more Vitamin B2, 2.6 times more Vitamin B3, 9.5 times more Vitamin B5, 3.2 times more Vitamin B6, 5.3 times more Vitamin B9, 1.6 times more Vitamin E and 12.4 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A and more Vitamin C than Dry Roasted Cashew Nuts.
Both Dry Roasted Cashew Nuts 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 Roasted Cashews vs Cooked Ripe Red Tomatoes:
Dry Roasted Cashew Nuts have 4.1 times more Calcium, 29.6 times more Copper, 8.8 times more Iron, 28.9 times more Magnesium, 7.9 times more Manganese, 17.5 times more Phosphorus, 2.6 times more Potassium, 23.4 times more Selenium, 1.5 times more Sodium and 40 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 55.5 times more Water than Dry Roasted Cashew Nuts.
Comparison of macro-nutrients per 5 ounces:
Dry Roasted Cashew Nuts have 31.9 times more Energy, 421.4 times more Fat, 610.5 times more Saturated Fat, 80.5 times more Omega 3, 182.4 times more Omega 6, 8.2 times more Carbohydrate, 2 times more Sugars, 4.3 times more Fiber and 16.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Dry Roasted Cashew Nuts as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.