Lets compare vitamin content per 14 ounces of Cornmeal, white, self-rising, bolted, plain, enriched vs Cooked Ripe Red Tomatoes:
Cornmeal, white, self-rising, bolted, plain, enriched has 18.4 times more Vitamin B1, 18.2 times more Vitamin B2, 9.9 times more Vitamin B3, 3.3 times more Vitamin B5, 6.8 times more Vitamin B6 and 17.9 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A and more Vitamin C than Cornmeal, white, self-rising, bolted, plain, enriched.
Both Cornmeal, white, self-rising, bolted, plain, enriched 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 Cornmeal, white, self-rising, bolted, plain, enriched vs Cooked Ripe Red Tomatoes:
Cornmeal, white, self-rising, bolted, plain, enriched has 32.8 times more Calcium, 2 times more Copper, 8.5 times more Iron, 9.6 times more Magnesium, 28.7 times more Phosphorus, 113.4 times more Sodium and 14.3 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 7.5 times more Water than Cornmeal, white, self-rising, bolted, plain, enriched.
Both Cornmeal, white, self-rising, bolted, plain, enriched and Cooked Ripe Red Tomatoes have similar amounts of Potassium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cornmeal, white, self-rising, bolted, plain, enriched has 18.6 times more Energy, 30.9 times more Fat, 31.9 times more Saturated Fat, 23.5 times more Omega 3, 35.8 times more Omega 6, 17.5 times more Carbohydrate, 9.6 times more Fiber and 8.7 times more Protein than Cooked Ripe Red Tomatoes.
Both Cornmeal, white, self-rising, bolted, plain, enriched as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.