Lets compare vitamin content per 1 kilogram of Whole Sorghum Flour vs Cooked Ripe Red Tomatoes:
Whole-grain Sorghum Flour has 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.
While Cooked Ripe Red Tomatoes contain more Vitamin A and 28.5 times more Vitamin C than Whole-grain Sorghum Flour.
Both Whole-grain Sorghum Flour and Cooked Ripe Red Tomatoes have similar amounts of Vitamin E per 1 kg.
Comparing minerals per 1 kilogram for Whole Sorghum Flour vs Cooked Ripe Red Tomatoes:
Whole-grain Sorghum Flour has 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.
While Cooked Ripe Red Tomatoes contain 9.2 times more Water than Whole-grain Sorghum Flour.
Both Whole-grain Sorghum Flour and Cooked Ripe Red Tomatoes have similar amounts of Calcium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Whole-grain Sorghum Flour has 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.
While Cooked Ripe Red Tomatoes contain 1.3 times more Sugars and 8.2 times more Fructose than Whole-grain Sorghum Flour.
Both Whole-grain Sorghum Flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Glucose and Sucrose in 1 kg.