Lets compare vitamin content per 1 kilogram of Cooked Ripe Red Tomatoes vs Toasted French or Vienna Bread:
Cooked Ripe Red Tomatoes have more Vitamin A, 114 times more Vitamin C, 2.9 times more Vitamin E and 5.6 times more Vitamin K than Toasted French or Vienna Sourdough Bread.
While Toasted French or Vienna Sourdough Bread contains 11.9 times more Vitamin B1, 16.8 times more Vitamin B2, 10.1 times more Vitamin B3, 4.8 times more Vitamin B5 and 10.8 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Toasted French or Vienna Sourdough Bread have similar amounts of Vitamin B6 per 1 kg.
Both Cooked Ripe Red Tomatoes as well as Toasted French or Vienna Sourdough Bread have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Cooked Ripe Red Tomatoes vs Toasted French or Vienna Bread:
Cooked Ripe Red Tomatoes have 1.6 times more Potassium and 4.6 times more Water than Toasted French or Vienna Sourdough Bread.
While Toasted French or Vienna Sourdough Bread contains 4.3 times more Calcium, 2 times more Copper, 5.7 times more Iron, 3.4 times more Magnesium, 5.5 times more Manganese, 4.5 times more Phosphorus, 59.4 times more Selenium, 65.5 times more Sodium and 7.5 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 1 kilogram:
Toasted French or Vienna Sourdough Bread contains 17.7 times more Energy, 19.5 times more Fat, 33.5 times more Saturated Fat, 25 times more Omega 3, 18.6 times more Omega 6, 15.4 times more Carbohydrate, 1.4 times more Sugars, 4.4 times more Fiber and 13.7 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Toasted French or Vienna Sourdough Bread have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.