Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Low Fat Peanut Flour:
Cooked Ripe Red Tomatoes have more Vitamin A and more Vitamin C than Low Fat Peanut Flour.
While Low Fat Peanut Flour contains 12.7 times more Vitamin B1, 7.8 times more Vitamin B2, 21.6 times more Vitamin B3, 11.9 times more Vitamin B5, 3.8 times more Vitamin B6 and 10.2 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Low Fat Peanut Flour have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Low Fat Peanut Flour:
Cooked Ripe Red Tomatoes have 12.1 times more Water than Low Fat Peanut Flour.
While Low Fat Peanut Flour contains 11.8 times more Calcium, 27.2 times more Copper, 7 times more Iron, 5.3 times more Magnesium, 40.3 times more Manganese, 18.1 times more Phosphorus, 6.2 times more Potassium, 14.2 times more Selenium and 42.8 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 100 grams:
Low Fat Peanut Flour contains 23.8 times more Energy, 199.1 times more Fat, 202.7 times more Saturated Fat, 164.7 times more Omega 6, 7.8 times more Carbohydrate, 22.6 times more Fiber and 35.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Low Fat Peanut Flour have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.