Lets compare vitamin content per 14 ounces of Buckwheat vs Cooked Ripe Red Tomatoes:
Buckwheat has 2.8 times more Vitamin B1, 19.3 times more Vitamin B2, 13.2 times more Vitamin B3, 9.5 times more Vitamin B5, 2.7 times more Vitamin B6 and 2.3 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A and more Vitamin C than Buckwheat.
Both Buckwheat as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Buckwheat vs Cooked Ripe Red Tomatoes:
Buckwheat has 1.6 times more Calcium, 14.7 times more Copper, 3.2 times more Iron, 25.7 times more Magnesium, 12.4 times more Manganese, 12.4 times more Phosphorus, 2.1 times more Potassium, 16.6 times more Selenium and 17.1 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 9.7 times more Water than Buckwheat.
Comparison of macro-nutrients per 14 ounces:
Buckwheat has 19.1 times more Energy, 30.9 times more Fat, 49.4 times more Saturated Fat, 39 times more Omega 3, 22.9 times more Omega 6, 17.8 times more Carbohydrate, 14.3 times more Fiber and 13.9 times more Protein than Cooked Ripe Red Tomatoes.
Both Buckwheat as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.