Lets compare vitamin content per 100 grams of Roasted Whole Pumpkin And Squash Seeds with Salt vs Cooked Ripe Red Tomatoes:
Roasted Whole Pumpkin And Squash Seeds with Salt have 2.4 times more Vitamin B2 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 8 times more Vitamin A, 1.9 times more Vitamin B3, 2.3 times more Vitamin B5, 2.1 times more Vitamin B6, 1.4 times more Vitamin B9 and 76 times more Vitamin C than Roasted Whole Pumpkin And Squash Seeds with Salt.
Both Roasted Whole Pumpkin And Squash Seeds with Salt and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B1 per 100 g.
Both Roasted Whole Pumpkin And Squash Seeds with Salt 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 Roasted Whole Pumpkin And Squash Seeds with Salt vs Cooked Ripe Red Tomatoes:
Roasted Whole Pumpkin And Squash Seeds with Salt have 5 times more Calcium, 9.2 times more Copper, 4.9 times more Iron, 29.1 times more Magnesium, 4.7 times more Manganese, 3.3 times more Phosphorus, 4.2 times more Potassium, 231 times more Sodium and 73.6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 21 times more Water than Roasted Whole Pumpkin And Squash Seeds with Salt.
Comparison of macro-nutrients per 100 grams:
Roasted Whole Pumpkin And Squash Seeds with Salt have 24.8 times more Energy, 176.4 times more Fat, 244.7 times more Saturated Fat, 38.5 times more Omega 3, 208.5 times more Omega 6, 13.4 times more Carbohydrate, 26.3 times more Fiber and 19.5 times more Protein than Cooked Ripe Red Tomatoes.
Both Roasted Whole Pumpkin And Squash Seeds with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.