Lets compare vitamin content per 100 grams of Spaghetti, protein-fortified, dry, enriched (n x 6.25) vs Cooked Ripe Red Tomatoes:
Spaghetti, protein-fortified, dry, enriched (n x 6.25) has 33 times more Vitamin B1, 21.6 times more Vitamin B2, 14.4 times more Vitamin B3, 5.3 times more Vitamin B5, 2.3 times more Vitamin B6 and 21.4 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A and more Vitamin C than Spaghetti, protein-fortified, dry, enriched (n x 6.25).
Both Spaghetti, protein-fortified, dry, enriched (n x 6.25) 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 Spaghetti, protein-fortified, dry, enriched (n x 6.25) vs Cooked Ripe Red Tomatoes:
Spaghetti, protein-fortified, dry, enriched (n x 6.25) has 3.5 times more Calcium, 3.7 times more Copper, 6.1 times more Iron, 7.2 times more Magnesium, 8.7 times more Manganese, 5.8 times more Phosphorus and 12.8 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 10.2 times more Water than Spaghetti, protein-fortified, dry, enriched (n x 6.25).
Both Spaghetti, protein-fortified, dry, enriched (n x 6.25) and Cooked Ripe Red Tomatoes have similar amounts of Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Spaghetti, protein-fortified, dry, enriched (n x 6.25) has 20.8 times more Energy, 20.3 times more Fat, 21.9 times more Saturated Fat, 46.5 times more Omega 3, 21.3 times more Omega 6, 16.4 times more Carbohydrate, 3.4 times more Fiber and 22.9 times more Protein than Cooked Ripe Red Tomatoes.
Both Spaghetti, protein-fortified, dry, enriched (n x 6.25) as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.