Lets compare vitamin content per 1 kilogram of White Gluten-free Bread made with rice flour, corn starch or tapioca vs Cooked Ripe Red Tomatoes:
White Gluten-free Bread made with rice flour, corn starch, and/or tapioca has 10.4 times more Vitamin B1, 23 times more Vitamin B2, 5.2 times more Vitamin B3 and 2.8 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin C and 9.3 times more Vitamin K than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B6 and Vitamin E per 1 kg.
Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for White Gluten-free Bread made with rice flour, corn starch or tapioca vs Cooked Ripe Red Tomatoes:
White Gluten-free Bread made with rice flour, corn starch, and/or tapioca has 12.5 times more Calcium, 3.9 times more Iron, 1.3 times more Magnesium, 2 times more Manganese, 1.8 times more Phosphorus, 40.6 times more Sodium and 3.4 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.9 times more Potassium and 2.2 times more Water than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca and Cooked Ripe Red Tomatoes have similar amounts of Copper per 1 kg.
Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
White Gluten-free Bread made with rice flour, corn starch, and/or tapioca has 13.8 times more Energy, 47.6 times more Fat, 65.1 times more Saturated Fat, 11.8 times more Omega 6, 11.4 times more Carbohydrate, 1.4 times more Sugars, 6.1 times more Fiber and 4.5 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Fructose than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Cooked Ripe Red Tomatoes have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 1 kg.