Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Cake, white, prepared from recipe with coconut frosting:
Cooked Ripe Red Tomatoes have 2 times more Vitamin A, 2.7 times more Vitamin B6, 228 times more Vitamin C and 4.7 times more Vitamin E than Cake, white, prepared from recipe with coconut frosting.
While Cake, white, prepared from recipe with coconut frosting contains 3.6 times more Vitamin B1, 8.6 times more Vitamin B2, 2 times more Vitamin B3, 1.3 times more Vitamin B5, 2.4 times more Vitamin B9, more Vitamin B12, more Vitamin D and 1.5 times more Vitamin K than Cooked Ripe Red Tomatoes.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Cake, white, prepared from recipe with coconut frosting:
Cooked Ripe Red Tomatoes have 2.2 times more Potassium and 4.6 times more Water than Cake, white, prepared from recipe with coconut frosting.
While Cake, white, prepared from recipe with coconut frosting contains 8.2 times more Calcium, 1.7 times more Iron, 1.3 times more Magnesium, 2.6 times more Manganese, 2.5 times more Phosphorus, 21.4 times more Selenium, 25.8 times more Sodium and 2.4 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Cake, white, prepared from recipe with coconut frosting have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
Cake, white, prepared from recipe with coconut frosting contains 19.8 times more Energy, 93.6 times more Fat, 259.8 times more Saturated Fat, 67.5 times more Omega 3, 48.2 times more Omega 6, 15.8 times more Carbohydrate, 23 times more Sugars, 1.4 times more Fiber and 4.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Cake, white, prepared from recipe with coconut frosting have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.