Lets compare vitamin content per 7 ounces of Oil-roasted Virginia Peanuts with Salt vs Cooked Ripe Red Tomatoes:
Oil-roasted Virginia Peanuts with Salt have 7.7 times more Vitamin B1, 5.1 times more Vitamin B2, 27.6 times more Vitamin B3, 10.8 times more Vitamin B5, 3.2 times more Vitamin B6 and 9.6 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A and more Vitamin C than Oil-roasted Virginia Peanuts with Salt.
Both Oil-roasted Virginia Peanuts with Salt 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 Oil-roasted Virginia Peanuts with Salt vs Cooked Ripe Red Tomatoes:
Oil-roasted Virginia Peanuts with Salt have 7.8 times more Calcium, 17 times more Copper, 2.5 times more Iron, 20.9 times more Magnesium, 19.1 times more Manganese, 18.1 times more Phosphorus, 3 times more Potassium, 15 times more Selenium, 39.4 times more Sodium and 47.3 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 43.5 times more Water than Oil-roasted Virginia Peanuts with Salt.
Comparison of macro-nutrients per 7 ounces:
Oil-roasted Virginia Peanuts with Salt have 32.1 times more Energy, 442 times more Fat, 423 times more Saturated Fat, 9.5 times more Omega 3, 348.6 times more Omega 6, 5 times more Carbohydrate, 12.7 times more Fiber and 27.2 times more Protein than Cooked Ripe Red Tomatoes.
Both Oil-roasted Virginia Peanuts with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.