Lets compare vitamin content per 100 grams of Oil Roasted Sunflower Seeds vs Cooked Ripe Red Tomatoes with Salt:
Oil Roasted Sunflower Seed Kernels have 8.9 times more Vitamin B1, 12.7 times more Vitamin B2, 7.8 times more Vitamin B3, 53.8 times more Vitamin B5, 10 times more Vitamin B6, 18 times more Vitamin B9 and 64.9 times more Vitamin E than Cooked Ripe Red Tomatoes with Salt.
While Cooked Ripe Red Tomatoes with Salt contain more Vitamin A and 20.7 times more Vitamin C than Oil Roasted Sunflower Seed Kernels.
Both Oil Roasted Sunflower Seed Kernels and Cooked Ripe Red Tomatoes with Salt have similar amounts of Vitamin K per 100 g.
Both Oil Roasted Sunflower Seed Kernels 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 Oil Roasted Sunflower Seeds vs Cooked Ripe Red Tomatoes with Salt:
Oil Roasted Sunflower Seed Kernels have 7.9 times more Calcium, 24.1 times more Copper, 6.3 times more Iron, 14.1 times more Magnesium, 19.8 times more Manganese, 40.7 times more Phosphorus, 2.2 times more Potassium and 37.2 times more Zinc than Cooked Ripe Red Tomatoes with Salt.
While Cooked Ripe Red Tomatoes with Salt contain 82.3 times more Sodium and 61.3 times more Water than Oil Roasted Sunflower Seed Kernels.
Comparison of macro-nutrients per 100 grams:
Oil Roasted Sunflower Seed Kernels have 32.9 times more Energy, 466.4 times more Fat, 471.2 times more Saturated Fat, 40.5 times more Omega 3, 814.5 times more Omega 6, 5.7 times more Carbohydrate, 1.2 times more Sugars, 15.1 times more Fiber and 21.1 times more Protein than Cooked Ripe Red Tomatoes with Salt.
While Cooked Ripe Red Tomatoes with Salt contain more Fructose than Oil Roasted Sunflower Seed Kernels.
Both Oil Roasted Sunflower Seed Kernels as well as Cooked Ripe Red Tomatoes with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.