Lets compare vitamin content per 100 grams of Blanched Almonds vs Cooked Ripe Red Tomatoes with Salt:
Blanched Almonds have 5.3 times more Vitamin B1, 32.3 times more Vitamin B2, 6.6 times more Vitamin B3, 2.4 times more Vitamin B5, 1.5 times more Vitamin B6, 3.8 times more Vitamin B9 and 42.4 times more Vitamin E than Cooked Ripe Red Tomatoes with Salt.
While Cooked Ripe Red Tomatoes with Salt contain more Vitamin A, more Vitamin C and more Vitamin K than Blanched Almonds.
Both Blanched Almonds as well as Cooked Ripe Red Tomatoes with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Blanched Almonds vs Cooked Ripe Red Tomatoes with Salt:
Blanched Almonds have 21.5 times more Calcium, 13.7 times more Copper, 4.8 times more Iron, 29.8 times more Magnesium, 17.5 times more Manganese, 17.2 times more Phosphorus, 3 times more Potassium and 21.2 times more Zinc than Cooked Ripe Red Tomatoes with Salt.
While Cooked Ripe Red Tomatoes with Salt contain 13 times more Sodium and 20.9 times more Water than Blanched Almonds.
Comparison of macro-nutrients per 100 grams:
Blanched Almonds have 32.8 times more Energy, 477.5 times more Fat, 263.5 times more Saturated Fat, 294.4 times more Omega 6, 4.7 times more Carbohydrate, 1.9 times more Sugars, 14.1 times more Fiber and 22.5 times more Protein than Cooked Ripe Red Tomatoes with Salt.
While Cooked Ripe Red Tomatoes with Salt contain more Fructose than Blanched Almonds.
Both Blanched Almonds as well as Cooked Ripe Red Tomatoes with Salt have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.