Lets compare vitamin content per 7 ounces of Cooked Ripe Red Tomatoes vs Japanese Chestnuts:
Cooked Ripe Red Tomatoes have 12 times more Vitamin A than Raw Japanese Chestnuts.
While Raw Japanese Chestnuts contain 9.6 times more Vitamin B1, 7.4 times more Vitamin B2, 2.8 times more Vitamin B3, 1.6 times more Vitamin B5, 3.6 times more Vitamin B6 and 3.6 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Japanese Chestnuts have similar amounts of Vitamin C per 7 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Japanese Chestnuts have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked Ripe Red Tomatoes vs Japanese Chestnuts:
Cooked Ripe Red Tomatoes have 1.5 times more Water than Raw Japanese Chestnuts.
While Raw Japanese Chestnuts contain 2.8 times more Calcium, 7.5 times more Copper, 2.1 times more Iron, 5.4 times more Magnesium, 15.2 times more Manganese, 2.6 times more Phosphorus, 1.5 times more Potassium and 7.9 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 7 ounces:
Raw Japanese Chestnuts contain 8.6 times more Energy, 8.7 times more Carbohydrate and 2.4 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Japanese Chestnuts have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.