Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Baked Yellow Plantains:
Cooked Ripe Red Tomatoes have 1.4 times more Vitamin C and more Vitamin E than Baked Yellow Plantains.
While Baked Yellow Plantains contain 1.9 times more Vitamin A, 2.5 times more Vitamin B1, 5.9 times more Vitamin B2, 1.3 times more Vitamin B3, 4.1 times more Vitamin B5, 2.7 times more Vitamin B6, 4.1 times more Vitamin B9 and 4.6 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Baked Yellow Plantains have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Baked Yellow Plantains:
Cooked Ripe Red Tomatoes have 3.7 times more Calcium, 1.7 times more Copper, 2.4 times more Iron and 1.7 times more Water than Baked Yellow Plantains.
While Baked Yellow Plantains contain 4.6 times more Magnesium, 1.6 times more Manganese, 1.3 times more Phosphorus, 2.2 times more Potassium and 1.5 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Baked Yellow Plantains have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Yellow Plantains contain 8.6 times more Energy, 10.3 times more Carbohydrate, 8.6 times more Sugars, 2.9 times more Fructose, 3.1 times more Fiber and 1.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Baked Yellow Plantains have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.