Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Medium Rye flour:
Cooked Ripe Red Tomatoes have more Vitamin A and more Vitamin C than Medium Rye flour.
While Medium Rye flour contains 8 times more Vitamin B1, 5.2 times more Vitamin B2, 3.2 times more Vitamin B3, 3.8 times more Vitamin B5, 3.4 times more Vitamin B6, 2.6 times more Vitamin B9, 2.6 times more Vitamin E and 2.1 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Medium Rye flour have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Medium Rye flour:
Cooked Ripe Red Tomatoes have 8.6 times more Water than Medium Rye flour.
While Medium Rye flour contains 2.2 times more Calcium, 4.4 times more Copper, 3.7 times more Iron, 7 times more Magnesium, 23 times more Manganese, 8 times more Phosphorus, 1.7 times more Potassium, 28.8 times more Selenium and 15.5 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 2.3 times more Sugars and 10.9 times more Fructose than Medium Rye flour.
While Medium Rye flour contains 19.4 times more Energy, 13.8 times more Fat, 49 times more Omega 3, 14.2 times more Omega 6, 18.8 times more Carbohydrate, 16.9 times more Fiber and 11.5 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Medium Rye flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.