Lets compare vitamin content per 14 ounces of TINKYADA Cooked Brown Rice Flour Pasta vs Cooked Ripe Red Tomatoes:
TINKYADA Cooked Brown Rice Flour Gluten-free Pasta has 2.6 times more Vitamin B1, 3.7 times more Vitamin B2, 2.8 times more Vitamin B3 and 2 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 3.3 times more Vitamin B9, more Vitamin C, more Vitamin E and 9.3 times more Vitamin K than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
Both TINKYADA Cooked Brown Rice Flour Gluten-free Pasta and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B6 per 14 oz.
Both TINKYADA Cooked Brown Rice Flour Gluten-free Pasta 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 TINKYADA Cooked Brown Rice Flour Pasta vs Cooked Ripe Red Tomatoes:
TINKYADA Cooked Brown Rice Flour Gluten-free Pasta has 4 times more Magnesium, 11.7 times more Manganese, 3.1 times more Phosphorus, 22.2 times more Selenium and 5.9 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.2 times more Calcium, 1.3 times more Iron, 8.7 times more Potassium and 1.5 times more Water than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
Both TINKYADA Cooked Brown Rice Flour Gluten-free Pasta and Cooked Ripe Red Tomatoes have similar amounts of Copper per 14 oz.
Comparison of macro-nutrients per 14 ounces:
TINKYADA Cooked Brown Rice Flour Gluten-free Pasta has 7.7 times more Energy, 15.2 times more Fat, 10.2 times more Omega 6, 8 times more Carbohydrate, 2.4 times more Fiber and 3.6 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Sugars and more Fructose than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
Both TINKYADA Cooked Brown Rice Flour Gluten-free Pasta as well as Cooked Ripe Red Tomatoes have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 14 oz.