Lets compare vitamin content per 100 grams of Puff pastry, frozen, ready-to-bake, baked vs Cooked Ripe Red Tomatoes:
Puff pastry, frozen, ready-to-bake, baked has 9 times more Vitamin B1, 11.7 times more Vitamin B2, 7.1 times more Vitamin B3, 4.2 times more Vitamin B9 and 5.8 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin B5, 4.2 times more Vitamin B6 and more Vitamin C than Puff pastry, frozen, ready-to-bake, baked.
Both Puff pastry, frozen, ready-to-bake, baked and Cooked Ripe Red Tomatoes have similar amounts of Vitamin E per 100 g.
Both Puff pastry, frozen, ready-to-bake, baked 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 Puff pastry, frozen, ready-to-bake, baked vs Cooked Ripe Red Tomatoes:
Puff pastry, frozen, ready-to-bake, baked has 1.5 times more Copper, 3.8 times more Iron, 1.8 times more Magnesium, 4.7 times more Manganese, 2.1 times more Phosphorus, 49 times more Selenium, 23 times more Sodium and 3.9 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.5 times more Potassium and 12.7 times more Water than Puff pastry, frozen, ready-to-bake, baked.
Both Puff pastry, frozen, ready-to-bake, baked and Cooked Ripe Red Tomatoes have similar amounts of Calcium per 100 g.
Comparison of macro-nutrients per 100 grams:
Puff pastry, frozen, ready-to-bake, baked has 31 times more Energy, 350 times more Fat, 366.8 times more Saturated Fat, 1294 times more Omega 3, 467.6 times more Omega 6, 11.4 times more Carbohydrate, 2.1 times more Fiber and 7.8 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.3 times more Sugars than Puff pastry, frozen, ready-to-bake, baked.
Both Puff pastry, frozen, ready-to-bake, baked as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.