Lets compare vitamin content per 1 kilogram of Cooked Corn And Rice Pasta vs Tomatoes:
Cooked Gluten-free Pasta from Corn And Rice Flour has 1.4 times more Vitamin B1, 4.2 times more Vitamin B2 and 1.6 times more Vitamin B5 than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 10.5 times more Vitamin A, 2.5 times more Vitamin B3, 2.2 times more Vitamin B6, 3.8 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Cooked Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Cooked Corn And Rice Pasta vs Tomatoes:
Cooked Gluten-free Pasta from Corn And Rice Flour has 1.4 times more Phosphorus, more Selenium and 1.6 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 5 times more Calcium, 3 times more Copper, 9.9 times more Potassium and 1.6 times more Water than Cooked Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour and Raw Ripe Red Tomatoes have similar amounts of Iron, Magnesium and Manganese per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Cooked Gluten-free Pasta from Corn And Rice Flour has 9.9 times more Energy, 5 times more Fat, 3.9 times more Omega 6, 9.8 times more Carbohydrate and 3.6 times more Protein than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain more Sugars and more Fructose than Cooked Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour and Raw Ripe Red Tomatoes have similar amounts of Fiber per 1 kg.
Both Cooked Gluten-free Pasta from Corn And Rice Flour as well as Raw Ripe Red Tomatoes have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 1 kg.