Lets compare vitamin content per 5 ounces of Pan-fried Refrigerated Hash Brown Potatoes vs Tomatoes:
Refrigerated Hash Brown Potatoes, Pan-fried In Canola Oil have 2.6 times more Vitamin B2, 5.4 times more Vitamin B3, 8.3 times more Vitamin B5, 4.5 times more Vitamin B6, 3.1 times more Vitamin E and 2.5 times more Vitamin K than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 1.4 times more Vitamin B1 and 5.1 times more Vitamin C than Refrigerated Hash Brown Potatoes, Pan-fried In Canola Oil.
Both Refrigerated Hash Brown Potatoes, Pan-fried In Canola Oil as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Pan-fried Refrigerated Hash Brown Potatoes vs Tomatoes:
Refrigerated Hash Brown Potatoes, Pan-fried In Canola Oil have 1.8 times more Copper, 2.7 times more Iron, 2.9 times more Magnesium, 2 times more Manganese, 5.1 times more Phosphorus, 3 times more Potassium, 15.4 times more Sodium and 3.7 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 1.9 times more Water than Refrigerated Hash Brown Potatoes, Pan-fried In Canola Oil.
Both Refrigerated Hash Brown Potatoes, Pan-fried In Canola Oil and Raw Ripe Red Tomatoes have similar amounts of Calcium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Refrigerated Hash Brown Potatoes, Pan-fried In Canola Oil have 13.4 times more Energy, 51.5 times more Fat, 28.8 times more Saturated Fat, 262.3 times more Omega 3, 25.8 times more Omega 6, 8.7 times more Carbohydrate, 3 times more Fiber and 3.7 times more Protein than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 2.3 times more Sugars and 3 times more Fructose than Refrigerated Hash Brown Potatoes, Pan-fried In Canola Oil.
Both Refrigerated Hash Brown Potatoes, Pan-fried In Canola Oil as well as Raw Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.