Lets compare vitamin content per 14 ounces of 51% Whole Wheat Pasta with Enriched Semolina vs Cooked Ripe Red Tomatoes:
Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 15.3 times more Vitamin B1, 14.2 times more Vitamin B2, 16.2 times more Vitamin B3, 5.4 times more Vitamin B5, 3 times more Vitamin B6 and 8.8 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.1 times more Vitamin K than Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
Comparing minerals per 14 ounces for 51% Whole Wheat Pasta with Enriched Semolina vs Cooked Ripe Red Tomatoes:
Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 2.3 times more Calcium, 5.2 times more Copper, 5 times more Iron, 10.4 times more Magnesium, 20.1 times more Manganese, 9 times more Phosphorus, 1.5 times more Potassium, 153.6 times more Selenium and 15.7 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 10.2 times more Water than Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
Comparison of macro-nutrients per 14 ounces:
Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 20.1 times more Energy, 23.2 times more Fat, 21.6 times more Saturated Fat, 26.5 times more Omega 3, 18.8 times more Omega 6, 18.3 times more Carbohydrate, 16.1 times more Fiber and 13.9 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 6.6 times more Fructose than Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
Both Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina and Cooked Ripe Red Tomatoes have similar amounts of Sugars per 14 oz.
Both Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina as well as Cooked Ripe Red Tomatoes have insufficient amounts of Glucose and Sucrose in 14 oz.