Lets compare vitamin content per 100 grams of Leavening agents, cream of tartar vs Cooked Ripe Red Tomatoes:
Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Leavening agents, cream of tartar.
Both Leavening agents, cream of tartar as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Leavening agents, cream of tartar vs Cooked Ripe Red Tomatoes:
Leavening agents, cream of tartar have 2.6 times more Copper, 5.5 times more Iron, 2 times more Manganese, 75.7 times more Potassium, 4.7 times more Sodium and 3 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.4 times more Calcium, 4.5 times more Magnesium, 5.6 times more Phosphorus and 55.5 times more Water than Leavening agents, cream of tartar.
Both Leavening agents, cream of tartar as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Leavening agents, cream of tartar have 14.3 times more Energy and 15.3 times more Carbohydrate than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Sugars, 3.5 times more Fiber and more Protein than Leavening agents, cream of tartar.
Both Leavening agents, cream of tartar as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.