NutriBase

Amaranth Leaves, Raw vs Tomatoes, Red: Nutrition Comparison

Compare calories, protein, fat, carbs, vitamins and minerals per 100 g. Values shaded green are generally the more favorable ones.

Vegetables Amaranth Leaves, Raw 23 kcal · 100 g VS Vegetables Tomatoes, Red 18 kcal · 100 g

Key differences

  • Amaranth Leaves, Raw has more calories; Tomatoes, Red is lower in calories.
  • Amaranth Leaves, Raw has more protein per 100 g.
  • Amaranth Leaves, Raw is notably higher in iron.
  • Amaranth Leaves, Raw is notably higher in calcium.
  • Amaranth Leaves, Raw is notably higher in potassium.

Nutrient comparison (per 100 g)

Nutrient Amaranth Leaves, Raw Tomatoes, Red
Calories 23 kcal 18 kcal
Protein 2.5 g 1 g
Total Fat 0.3 g 0.1 g
Saturated Fat 0.1 g 0 g
Carbohydrate 4 g 4 g
Dietary Fiber — 0.7 g
Total Sugars — 2.5 g
Sodium 20 mg 11 mg
Potassium 611 mg 218 mg
Calcium 215 mg 11 mg
Iron 2.3 mg 0.7 mg
Magnesium 55 mg 9 mg
Vitamin C 43.3 mg 22.8 mg
Vitamin A 146 mcg 24 mcg
Vitamin D 0 mcg 0 mcg
Cholesterol 0 mg 0 mg

Green highlighting marks the more favorable value where it applies (for example, more protein or less saturated fat). Neutral nutrients are not highlighted.

Data source: USDA FoodData Central. Values are per 100 g of edible portion and are reference figures — they vary by variety, preparation and brand. Last updated: 2026-04-30.

Amaranth Leaves, Raw

  • Protein 34.1%
  • Fat 10.3%
  • Carbs 55.7%

Tomatoes, Red

  • Protein 19.6%
  • Fat 5.1%
  • Carbs 75.3%

Frequently asked questions

Which has more calories, Amaranth Leaves, Raw or Tomatoes, Red?
Per 100 g: Amaranth Leaves, Raw has 23 kcal, Tomatoes, Red has 18 kcal.
Which has more protein, Amaranth Leaves, Raw or Tomatoes, Red?
Per 100 g: Amaranth Leaves, Raw has 2.5 g of protein, Tomatoes, Red has 1 g.

Compare with other foods

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Note. This information is provided for general reference only and is not medical advice or a diet prescription. If you have a medical condition or special dietary needs, consult a physician or a registered dietitian.