Lets compare vitamin content per 5 ounces of Tortilla chips, low fat, baked without fat vs Cooked Ripe Red Tomatoes:
Tortilla chips, low fat, baked without fat have 6.1 times more Vitamin B1, 12.7 times more Vitamin B2, 2.3 times more Vitamin B6, 1.2 times more Vitamin B9 and 1.4 times more Vitamin E than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 4.8 times more Vitamin A, 1.3 times more Vitamin B3, 114 times more Vitamin C and 14 times more Vitamin K than Tortilla chips, low fat, baked without fat.
Both Tortilla chips, low fat, baked without fat 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 Tortilla chips, low fat, baked without fat vs Cooked Ripe Red Tomatoes:
Tortilla chips, low fat, baked without fat have 14.5 times more Calcium, 1.5 times more Copper, 2.4 times more Iron, 10.8 times more Magnesium, 11.4 times more Phosphorus, 1.2 times more Potassium, 31.4 times more Selenium, 47 times more Sodium and 8.2 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 55.5 times more Water than Tortilla chips, low fat, baked without fat.
Comparison of macro-nutrients per 5 ounces:
Tortilla chips, low fat, baked without fat have 24.9 times more Energy, 51.8 times more Fat, 56.7 times more Saturated Fat, 39 times more Omega 3, 60.1 times more Omega 6, 20 times more Carbohydrate, 7.6 times more Fiber and 11.6 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.7 times more Sugars than Tortilla chips, low fat, baked without fat.
Both Tortilla chips, low fat, baked without fat as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.