Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Boiled Japanese Chestnuts:
Cooked Ripe Red Tomatoes have 24 times more Vitamin A, 1.7 times more Vitamin B5 and 2.4 times more Vitamin C than Boiled and Steamed Japanese Chestnuts.
While Boiled and Steamed Japanese Chestnuts contain 3.5 times more Vitamin B1, 2.7 times more Vitamin B2, 1.3 times more Vitamin B6 and 1.3 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled and Steamed Japanese Chestnuts have similar amounts of Vitamin B3 per 100 g.
Both Cooked Ripe Red Tomatoes as well as Boiled and Steamed Japanese Chestnuts have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Boiled Japanese Chestnuts:
Cooked Ripe Red Tomatoes have 1.3 times more Iron and 1.8 times more Potassium than Boiled and Steamed Japanese Chestnuts.
While Boiled and Steamed Japanese Chestnuts contain 2.7 times more Copper, 2 times more Magnesium, 5.5 times more Manganese and 2.9 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled and Steamed Japanese Chestnuts have similar amounts of Calcium, Phosphorus and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled and Steamed Japanese Chestnuts contain 3.1 times more Energy and 3.2 times more Carbohydrate than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled and Steamed Japanese Chestnuts have similar amounts of Protein per 100 g.
Both Cooked Ripe Red Tomatoes as well as Boiled and Steamed Japanese Chestnuts have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.