Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Dried Pasilla Peppers:
Cooked Ripe Red Tomatoes have 3.6 times more Vitamin C than Dried Pasilla Peppers.
While Dried Pasilla Peppers contain 74.5 times more Vitamin A, 4.8 times more Vitamin B1, 145.3 times more Vitamin B2, 13.5 times more Vitamin B3, 12.3 times more Vitamin B5, 53.5 times more Vitamin B6 and 13.1 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Dried Pasilla Peppers have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Dried Pasilla Peppers:
Cooked Ripe Red Tomatoes have 6.4 times more Water than Dried Pasilla Peppers.
While Dried Pasilla Peppers contain 8.8 times more Calcium, 5.6 times more Copper, 14.5 times more Iron, 14.4 times more Magnesium, 15 times more Manganese, 9.5 times more Phosphorus, 10.2 times more Potassium, 6.4 times more Selenium, 8.1 times more Sodium and 10 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 100 grams:
Dried Pasilla Peppers contain 19.2 times more Energy, 144.1 times more Fat, 12.8 times more Carbohydrate, 38.3 times more Fiber and 13 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Dried Pasilla Peppers have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.