Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Whole Sorghum Flour:
Cooked Ripe Red Tomatoes have more Vitamin A and 28.5 times more Vitamin C than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 9.1 times more Vitamin B1, 2.8 times more Vitamin B2, 8.5 times more Vitamin B3, 4.2 times more Vitamin B5, 4.1 times more Vitamin B6, 1.9 times more Vitamin B9 and 2.3 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Whole-grain Sorghum Flour have similar amounts of Vitamin E per 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Whole Sorghum Flour:
Cooked Ripe Red Tomatoes have 9.2 times more Water than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 3.4 times more Copper, 4.6 times more Iron, 13.7 times more Magnesium, 12 times more Manganese, 9.9 times more Phosphorus, 1.5 times more Potassium, 24.4 times more Selenium and 11.6 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Whole-grain Sorghum Flour have similar amounts of Calcium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 1.3 times more Sugars and 8.2 times more Fructose than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 19.9 times more Energy, 30.4 times more Fat, 35.2 times more Saturated Fat, 30.5 times more Omega 3, 31.8 times more Omega 6, 19.1 times more Carbohydrate, 9.4 times more Fiber and 8.9 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Whole-grain Sorghum Flour have insufficient amounts of Glucose and Sucrose in 14 oz.