Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Roasted Pecans:
Cooked Ripe Red Tomatoes have 3.4 times more Vitamin A and 32.6 times more Vitamin C than Dry Roasted Pecans.
While Dry Roasted Pecans contain 12.5 times more Vitamin B1, 4.9 times more Vitamin B2, 2.2 times more Vitamin B3, 5.4 times more Vitamin B5, 2.4 times more Vitamin B6 and 2.3 times more Vitamin E than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Dry Roasted Pecans have similar amounts of Vitamin B9 per 100 g.
Both Cooked Ripe Red Tomatoes as well as Dry Roasted Pecans have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Roasted Pecans:
Cooked Ripe Red Tomatoes have 84.2 times more Water than Dry Roasted Pecans.
While Dry Roasted Pecans contain 6.5 times more Calcium, 15.6 times more Copper, 4.1 times more Iron, 14.7 times more Magnesium, 37.5 times more Manganese, 10.5 times more Phosphorus, 1.9 times more Potassium, 8 times more Selenium and 36.2 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 32.8 times more Fructose than Dry Roasted Pecans.
While Dry Roasted Pecans contain 39.4 times more Energy, 675.2 times more Fat, 418.9 times more Saturated Fat, 497 times more Omega 3, 466.1 times more Omega 6, 3.4 times more Carbohydrate, 1.6 times more Sugars, 13.4 times more Fiber and 10 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Dry Roasted Pecans have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.