Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Leavening agents, baking powder, low-sodium:
Cooked Ripe Red Tomatoes have more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Leavening agents, baking powder, low-sodium.
Both Cooked Ripe Red Tomatoes as well as Leavening agents, baking powder, low-sodium have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Leavening agents, baking powder, low-sodium:
Cooked Ripe Red Tomatoes have 3.9 times more Copper and 15.2 times more Water than Leavening agents, baking powder, low-sodium.
While Leavening agents, baking powder, low-sodium contain 393.8 times more Calcium, 12 times more Iron, 3.2 times more Magnesium, 4 times more Manganese, 245.3 times more Phosphorus, 46.3 times more Potassium, 8.2 times more Sodium and 5.1 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Leavening agents, baking powder, low-sodium have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have more Sugars and 9.5 times more Protein than Leavening agents, baking powder, low-sodium.
While Leavening agents, baking powder, low-sodium contain 5.4 times more Energy, 14.5 times more Omega 3, 11.7 times more Carbohydrate and 3.1 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Leavening agents, baking powder, low-sodium have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.