Lets compare vitamin content per 14 ounces of Whole Soft Wheat Flour vs Cooked Ripe Red Tomatoes:
Soft Wheat Whole Grain Flour has 8.3 times more Vitamin B1, 8.5 times more Vitamin B2, 10.1 times more Vitamin B3, 7.8 times more Vitamin B5, 2.4 times more Vitamin B6 and 2.2 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin C and 1.5 times more Vitamin K than Soft Wheat Whole Grain Flour.
Both Soft Wheat Whole Grain Flour and Cooked Ripe Red Tomatoes have similar amounts of Vitamin E per 14 oz.
Both Soft Wheat Whole Grain Flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Whole Soft Wheat Flour vs Cooked Ripe Red Tomatoes:
Soft Wheat Whole Grain Flour has 3 times more Calcium, 6.3 times more Copper, 5.5 times more Iron, 13 times more Magnesium, 32.4 times more Manganese, 11.5 times more Phosphorus, 1.8 times more Potassium, 25.4 times more Selenium and 21.1 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 7.6 times more Water than Soft Wheat Whole Grain Flour.
Comparison of macro-nutrients per 14 ounces:
Soft Wheat Whole Grain Flour has 18.4 times more Energy, 17.7 times more Fat, 28.7 times more Saturated Fat, 18.6 times more Carbohydrate, 18.7 times more Fiber and 10.1 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.4 times more Sugars than Soft Wheat Whole Grain Flour.
Both Soft Wheat Whole Grain Flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.