Lets compare vitamin content per 14 ounces of Enriched White Wheat Flour for Cake vs Tomatoes:
Enriched Cake White Wheat Flour has 24.1 times more Vitamin B1, 22.6 times more Vitamin B2, 11.4 times more Vitamin B3, 5.1 times more Vitamin B5 and 12.4 times more Vitamin B9 than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain more Vitamin A, 2.4 times more Vitamin B6, more Vitamin C, 27 times more Vitamin E and 26.3 times more Vitamin K than Enriched Cake White Wheat Flour.
Both Enriched Cake White Wheat Flour as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Enriched White Wheat Flour for Cake vs Tomatoes:
Enriched Cake White Wheat Flour has 1.4 times more Calcium, 2.4 times more Copper, 27.1 times more Iron, 1.5 times more Magnesium, 5.6 times more Manganese, 3.5 times more Phosphorus, more Selenium and 3.6 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 2.3 times more Potassium and 7.6 times more Water than Enriched Cake White Wheat Flour.
Comparison of macro-nutrients per 14 ounces:
Enriched Cake White Wheat Flour has 20.1 times more Energy, 7.3 times more Omega 3, 4.5 times more Omega 6, 20.1 times more Carbohydrate, 1.4 times more Fiber and 9.3 times more Protein than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 8.5 times more Sugars than Enriched Cake White Wheat Flour.
Both Enriched Cake White Wheat Flour as well as Raw Ripe Red Tomatoes have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.