Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Shelf Stable Unsweetened Almond Milk:
Cooked Ripe Red Tomatoes have more Vitamin A, more Vitamin B1, 2.2 times more Vitamin B2, 7.6 times more Vitamin B3, 12.9 times more Vitamin B5, more Vitamin B6, 13 times more Vitamin B9, more Vitamin C and more Vitamin K than Shelf Stable Unsweetened Almond Milk.
While Shelf Stable Unsweetened Almond Milk contains more Vitamin D and 11.3 times more Vitamin E than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Shelf Stable Unsweetened Almond Milk have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Shelf Stable Unsweetened Almond Milk:
Cooked Ripe Red Tomatoes have 3.8 times more Copper, 2.4 times more Iron, 1.5 times more Magnesium, 2.6 times more Manganese, 3.1 times more Phosphorus, 3.3 times more Potassium and 2.3 times more Zinc than Shelf Stable Unsweetened Almond Milk.
While Shelf Stable Unsweetened Almond Milk contains 16.7 times more Calcium and 6.5 times more Sodium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Shelf Stable Unsweetened Almond Milk have similar amounts of Water per 100 g.
Both Cooked Ripe Red Tomatoes as well as Shelf Stable Unsweetened Almond Milk have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 3.1 times more Carbohydrate, 3.1 times more Sugars, more Fructose, 3.5 times more Fiber and 2.4 times more Protein than Shelf Stable Unsweetened Almond Milk.
While Shelf Stable Unsweetened Almond Milk contains 6 times more Omega 6 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Shelf Stable Unsweetened Almond Milk have insufficient amounts of Energy, Fat, Omega 3, Cholesterol, Glucose and Sucrose in 100 g.