Lets compare vitamin content per 100 grams of Tortillas, ready-to-bake or -fry, flour, refrigerated vs Cooked Ripe Red Tomatoes:
Tortillas, ready-to-bake or -fry, flour, refrigerated have 14 times more Vitamin B1, 12.8 times more Vitamin B2, 8.3 times more Vitamin B3, 4.4 times more Vitamin B5, 7.2 times more Vitamin B9 and 2.6 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 1.3 times more Vitamin B6, more Vitamin C and more Vitamin E than Tortillas, ready-to-bake or -fry, flour, refrigerated.
Both Tortillas, ready-to-bake or -fry, flour, refrigerated as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Tortillas, ready-to-bake or -fry, flour, refrigerated vs Cooked Ripe Red Tomatoes:
Tortillas, ready-to-bake or -fry, flour, refrigerated have 13.3 times more Calcium, 1.4 times more Copper, 5.3 times more Iron, 2.4 times more Magnesium, 5.1 times more Manganese, 7.4 times more Phosphorus, 44.6 times more Selenium, 66.9 times more Sodium and 3.8 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.7 times more Potassium and 2.9 times more Water than Tortillas, ready-to-bake or -fry, flour, refrigerated.
Comparison of macro-nutrients per 100 grams:
Tortillas, ready-to-bake or -fry, flour, refrigerated have 17 times more Energy, 72.6 times more Fat, 194.9 times more Saturated Fat, 113 times more Omega 3, 49.1 times more Omega 6, 12.3 times more Carbohydrate, 1.5 times more Sugars, 5 times more Fiber and 8.6 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 4.7 times more Fructose than Tortillas, ready-to-bake or -fry, flour, refrigerated.
Both Tortillas, ready-to-bake or -fry, flour, refrigerated as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.