Lets compare vitamin content per 14 ounces of Oat Flour vs Cooked Ripe Red Tomatoes:
Partially Debranned Oat Flour has 19.2 times more Vitamin B1, 5.7 times more Vitamin B2, 2.8 times more Vitamin B3, 1.6 times more Vitamin B5, 1.6 times more Vitamin B6, 2.5 times more Vitamin B9 and 1.3 times more Vitamin E than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A and more Vitamin C than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour and Cooked Ripe Red Tomatoes have similar amounts of Vitamin K per 14 oz.
Both Partially Debranned Oat Flour 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 Oat Flour vs Cooked Ripe Red Tomatoes:
Partially Debranned Oat Flour has 5 times more Calcium, 5.8 times more Copper, 5.9 times more Iron, 16 times more Magnesium, 38.3 times more Manganese, 16.1 times more Phosphorus, 1.7 times more Potassium, 68 times more Selenium, 1.7 times more Sodium and 22.9 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 11 times more Water than Partially Debranned Oat Flour.
Comparison of macro-nutrients per 14 ounces:
Partially Debranned Oat Flour has 22.4 times more Energy, 82.9 times more Fat, 107.1 times more Saturated Fat, 72.5 times more Omega 3, 75.8 times more Omega 6, 16.4 times more Carbohydrate, 9.3 times more Fiber and 15.4 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.1 times more Sugars and more Fructose than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.