Lets compare vitamin content per 1 kilogram of Cooked Ripe Red Tomatoes vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 6.9 times more Vitamin B1, 1.8 times more Vitamin B6 and 2.4 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have similar amounts of Vitamin E per 1 kg.
Comparing minerals per 1 kilogram for Cooked Ripe Red Tomatoes vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
Cooked Ripe Red Tomatoes have 1.3 times more Potassium and 2.1 times more Water than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
While Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 3.7 times more Calcium, 1.5 times more Copper, 1.3 times more Iron, 4.7 times more Magnesium, 6.4 times more Manganese, 4.6 times more Phosphorus, 18.4 times more Selenium, 49.5 times more Sodium and 5.5 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 1 kilogram:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 14.3 times more Energy, 74.5 times more Fat, 10 times more Carbohydrate, 4.1 times more Fiber and 5.9 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have similar amounts of Sugars and Fructose per 1 kg.
Both Cooked Ripe Red Tomatoes as well as Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have insufficient amounts of Glucose and Sucrose in 1 kg.