Lets compare vitamin content per 1 kilogram of Cooked Ripe Red Tomatoes vs Dry Somen Japanese Noodles:
Cooked Ripe Red Tomatoes have more Vitamin A, 1.6 times more Vitamin B6 and more Vitamin C than Dry Somen Japanese Noodles.
While Dry Somen Japanese Noodles contain 2.8 times more Vitamin B1, 1.6 times more Vitamin B3 and 3.8 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Dry Somen Japanese Noodles have similar amounts of Vitamin B2 and Vitamin B9 per 1 kg.
Both Cooked Ripe Red Tomatoes as well as Dry Somen Japanese Noodles have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Cooked Ripe Red Tomatoes vs Dry Somen Japanese Noodles:
Cooked Ripe Red Tomatoes have 1.3 times more Potassium and 10.2 times more Water than Dry Somen Japanese Noodles.
While Dry Somen Japanese Noodles contain 2.1 times more Calcium, 1.9 times more Copper, 1.9 times more Iron, 3.1 times more Magnesium, 4.6 times more Manganese, 2.9 times more Phosphorus, 16.6 times more Selenium, 167.3 times more Sodium and 3.2 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 1 kilogram:
Dry Somen Japanese Noodles contain 19.8 times more Energy, 14.5 times more Omega 3, 7.2 times more Omega 6, 18.5 times more Carbohydrate, 6.1 times more Fiber and 11.9 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Dry Somen Japanese Noodles have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 1 kg.