Lets compare vitamin content per 100 grams of Whole Triticale Flour vs Cooked Ripe Red Tomatoes:
Whole-grain Triticale Flour has 10.5 times more Vitamin B1, 6 times more Vitamin B2, 5.4 times more Vitamin B3, 16.8 times more Vitamin B5, 5.1 times more Vitamin B6, 5.7 times more Vitamin B9 and 1.6 times more Vitamin E than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A and more Vitamin C than Whole-grain Triticale Flour.
Both Whole-grain Triticale Flour 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 Whole Triticale Flour vs Cooked Ripe Red Tomatoes:
Whole-grain Triticale Flour has 3.2 times more Calcium, 7.5 times more Copper, 3.8 times more Iron, 17 times more Magnesium, 39.9 times more Manganese, 11.5 times more Phosphorus, 2.1 times more Potassium and 19 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 9.4 times more Water than Whole-grain Triticale Flour.
Comparison of macro-nutrients per 100 grams:
Whole-grain Triticale Flour has 18.8 times more Energy, 16.5 times more Fat, 26.5 times more Omega 3, 17.6 times more Omega 6, 18.2 times more Carbohydrate, 20.9 times more Fiber and 13.9 times more Protein than Cooked Ripe Red Tomatoes.
Both Whole-grain Triticale Flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.