Lets compare vitamin content per 14 ounces of Refined Sorghum Flour vs Cooked Ripe Red Tomatoes:
Refined Unenriched Sorghum Flour has 2.5 times more Vitamin B1, 2.5 times more Vitamin B3 and 1.4 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 4.4 times more Vitamin B2 and 38 times more Vitamin C than Refined Unenriched Sorghum Flour.
Both Refined Unenriched Sorghum Flour and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B6 per 14 oz.
Comparing minerals per 14 ounces for Refined Sorghum Flour vs Cooked Ripe Red Tomatoes:
Refined Unenriched Sorghum Flour has 1.4 times more Iron, 3.4 times more Magnesium, 4.1 times more Manganese, 3.1 times more Phosphorus and 3.4 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.8 times more Calcium, 8.3 times more Copper, 1.5 times more Potassium and 7.9 times more Water than Refined Unenriched Sorghum Flour.
Comparison of macro-nutrients per 14 ounces:
Refined Unenriched Sorghum Flour has 19.8 times more Energy, 11.3 times more Fat, 11.3 times more Omega 6, 19.2 times more Carbohydrate, 2.7 times more Fiber and 10 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Fructose than Refined Unenriched Sorghum Flour.
Both Refined Unenriched Sorghum Flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Glucose and Sucrose in 14 oz.