Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Roasted Pistachios:
Cooked Ripe Red Tomatoes have 1.8 times more Vitamin A and 7.6 times more Vitamin C than Dry Roasted Pistachio Nuts.
While Dry Roasted Pistachio Nuts contain 19.3 times more Vitamin B1, 10.6 times more Vitamin B2, 2.6 times more Vitamin B3, 4 times more Vitamin B5, 14.2 times more Vitamin B6, 3.9 times more Vitamin B9, 3.9 times more Vitamin E and 4.7 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Dry Roasted Pistachio Nuts have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Roasted Pistachios:
Cooked Ripe Red Tomatoes have 51 times more Water than Dry Roasted Pistachio Nuts.
While Dry Roasted Pistachio Nuts contain 9.7 times more Calcium, 17.2 times more Copper, 5.9 times more Iron, 12.1 times more Magnesium, 11.8 times more Manganese, 16.8 times more Phosphorus, 4.6 times more Potassium, 20 times more Selenium and 16.7 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 5 ounces:
Cooked Ripe Red Tomatoes have 6 times more Fructose than Dry Roasted Pistachio Nuts.
While Dry Roasted Pistachio Nuts contain 31.8 times more Energy, 416.5 times more Fat, 376.3 times more Saturated Fat, 106 times more Omega 3, 312.5 times more Omega 6, 7.1 times more Carbohydrate, 3.1 times more Sugars, 14.7 times more Fiber and 22.2 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Dry Roasted Pistachio Nuts have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.