Lets compare vitamin content per 7 ounces of Low Fat Peanut Butter vs Cooked Ripe Red Tomatoes:
Reduced Fat Peanut Butter has 7.5 times more Vitamin B1, 2.7 times more Vitamin B2, 27.4 times more Vitamin B3, 8.3 times more Vitamin B5, 3.9 times more Vitamin B6, 4.6 times more Vitamin B9 and 16.1 times more Vitamin E than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin C and 4.7 times more Vitamin K than Reduced Fat Peanut Butter.
Both Reduced Fat Peanut Butter as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Low Fat Peanut Butter vs Cooked Ripe Red Tomatoes:
Reduced Fat Peanut Butter has 3.2 times more Calcium, 7.7 times more Copper, 2.8 times more Iron, 18.9 times more Magnesium, 14 times more Manganese, 13.2 times more Phosphorus, 3.1 times more Potassium, 15 times more Selenium, 49.1 times more Sodium and 20 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 78.6 times more Water than Reduced Fat Peanut Butter.
Comparison of macro-nutrients per 7 ounces:
Reduced Fat Peanut Butter has 28.9 times more Energy, 309.1 times more Fat, 384 times more Saturated Fat, 26 times more Omega 3, 217.4 times more Omega 6, 8.9 times more Carbohydrate, 3.7 times more Sugars, 7.4 times more Fiber and 27.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Reduced Fat Peanut Butter as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.