Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Tortilla chips, low fat, baked without fat:
Cooked Ripe Red Tomatoes have 4.8 times more Vitamin A, 1.3 times more Vitamin B3, 114 times more Vitamin C and 14 times more Vitamin K than Tortilla chips, low fat, baked without fat.
While Tortilla chips, low fat, baked without fat contain 6.1 times more Vitamin B1, 12.7 times more Vitamin B2, 2.3 times more Vitamin B6 and 1.4 times more Vitamin E than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Tortilla chips, low fat, baked without fat have similar amounts of Vitamin B9 per 100 g.
Both Cooked Ripe Red Tomatoes as well as Tortilla chips, low fat, baked without fat have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Tortilla chips, low fat, baked without fat:
Cooked Ripe Red Tomatoes have 55.5 times more Water than Tortilla chips, low fat, baked without fat.
While Tortilla chips, low fat, baked without fat contain 14.5 times more Calcium, 1.5 times more Copper, 2.4 times more Iron, 10.8 times more Magnesium, 11.4 times more Phosphorus, 31.4 times more Selenium, 47 times more Sodium and 8.2 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Tortilla chips, low fat, baked without fat have similar amounts of Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 3.7 times more Sugars than Tortilla chips, low fat, baked without fat.
While Tortilla chips, low fat, baked without fat contain 24.9 times more Energy, 51.8 times more Fat, 56.7 times more Saturated Fat, 39 times more Omega 3, 60.1 times more Omega 6, 20 times more Carbohydrate, 7.6 times more Fiber and 11.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Tortilla chips, low fat, baked without fat have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.