Lets compare vitamin content per 7 ounces of Cooked Long-grain Brown Rice vs Tomatoes:
Cooked Long-grain Brown Rice has 4.8 times more Vitamin B1, 3.6 times more Vitamin B2, 4.3 times more Vitamin B3, 4.3 times more Vitamin B5 and 1.5 times more Vitamin B6 than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain more Vitamin A, 1.7 times more Vitamin B9, more Vitamin C, 3.2 times more Vitamin E and 39.5 times more Vitamin K than Cooked Long-grain Brown Rice.
Both Cooked Long-grain Brown Rice as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked Long-grain Brown Rice vs Tomatoes:
Cooked Long-grain Brown Rice has 1.8 times more Copper, 2.1 times more Iron, 3.5 times more Magnesium, 8.5 times more Manganese, 4.3 times more Phosphorus, more Selenium and 4.2 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 3.3 times more Calcium, 2.8 times more Potassium and 1.3 times more Water than Cooked Long-grain Brown Rice.
Comparison of macro-nutrients per 7 ounces:
Cooked Long-grain Brown Rice has 6.8 times more Energy, 4.9 times more Fat, 4.4 times more Omega 6, 6.6 times more Carbohydrate, 1.3 times more Fiber and 3.1 times more Protein than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 11 times more Sugars and more Fructose than Cooked Long-grain Brown Rice.
Both Cooked Long-grain Brown Rice as well as Raw Ripe Red Tomatoes have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 7 oz.