Lets compare vitamin content per 14 ounces of Cooked 51% Whole Wheat Pasta vs Tomatoes:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina has 4.2 times more Vitamin B1, 5.4 times more Vitamin B2, 4.9 times more Vitamin B3, 2.6 times more Vitamin B5, 1.2 times more Vitamin B6 and 1.3 times more Vitamin B9 than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 5.4 times more Vitamin E than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
Comparing minerals per 14 ounces for Cooked 51% Whole Wheat Pasta vs Tomatoes:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina has 3.4 times more Copper, 6.1 times more Iron, 4.1 times more Magnesium, 9.1 times more Manganese, 4.6 times more Phosphorus, more Selenium and 6.6 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 3.1 times more Potassium and 1.6 times more Water than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina and Raw Ripe Red Tomatoes have similar amounts of Calcium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina has 8.8 times more Energy, 7.5 times more Fat, 13 times more Omega 3, 6.8 times more Omega 6, 8.1 times more Carbohydrate, 3.8 times more Fiber and 6.6 times more Protein than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 3.1 times more Sugars and 19.6 times more Fructose than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina as well as Raw Ripe Red Tomatoes have insufficient amounts of Glucose and Sucrose in 14 oz.