Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Cold Pressed Flaxseed Oil:
Cooked Ripe Red Tomatoes have more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B6, more Vitamin B9 and more Vitamin C than Cold Pressed Flaxseed Oil.
While Cold Pressed Flaxseed Oil contains 3.3 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Cold Pressed Flaxseed Oil have similar amounts of Vitamin E per 100 g.
Both Cooked Ripe Red Tomatoes as well as Cold Pressed Flaxseed Oil have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Cold Pressed Flaxseed Oil:
Cooked Ripe Red Tomatoes have 11 times more Calcium, more Copper, more Iron, more Magnesium, more Manganese, 28 times more Phosphorus, more Potassium, 2 times more Zinc and 786.2 times more Water than Cold Pressed Flaxseed Oil.
Both Cooked Ripe Red Tomatoes as well as Cold Pressed Flaxseed Oil have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have more Carbohydrate, more Sugars, more Fiber and 8.6 times more Protein than Cold Pressed Flaxseed Oil.
While Cold Pressed Flaxseed Oil contains 49.1 times more Energy, 908.9 times more Fat, 598.4 times more Saturated Fat, 26684 times more Omega 3 and 341.1 times more Omega 6 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Cold Pressed Flaxseed Oil have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.