Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Oil Roasted Pecans:
Cooked Ripe Red Tomatoes have 4.8 times more Vitamin A and 32.6 times more Vitamin C than Oil Roasted Pecans.
While Oil Roasted Pecans contain 13.1 times more Vitamin B1, 5 times more Vitamin B2, 2.3 times more Vitamin B3, 5.7 times more Vitamin B5, 2.4 times more Vitamin B6 and 4.5 times more Vitamin E than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Oil Roasted Pecans have similar amounts of Vitamin B9 per 100 g.
Both Cooked Ripe Red Tomatoes as well as Oil 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 Oil Roasted Pecans:
Cooked Ripe Red Tomatoes have 83.5 times more Water than Oil Roasted Pecans.
While Oil Roasted Pecans contain 6.1 times more Calcium, 16 times more Copper, 3.6 times more Iron, 13.4 times more Magnesium, 35.2 times more Manganese, 9.4 times more Phosphorus, 1.8 times more Potassium, 12 times more Selenium and 31.9 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 Oil Roasted Pecans.
While Oil Roasted Pecans contain 39.7 times more Energy, 683.9 times more Fat, 482.5 times more Saturated Fat, 515.5 times more Omega 3, 537 times more Omega 6, 3.2 times more Carbohydrate, 1.6 times more Sugars, 13.6 times more Fiber and 9.7 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Oil Roasted Pecans have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.