Lets compare vitamin content per 1 kilogram of Cooked Ripe Red Tomatoes vs Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 10.6 times more Vitamin B1, 16.4 times more Vitamin B2, 7.1 times more Vitamin B3 and 2.5 times more Vitamin E than Cooked Ripe Red Tomatoes.
Comparing minerals per 1 kilogram for Cooked Ripe Red Tomatoes vs Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour:
Cooked Ripe Red Tomatoes have 3.2 times more Water than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
While Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 10.7 times more Calcium, 3.5 times more Copper, 2.4 times more Iron, 10.7 times more Magnesium, 16.1 times more Manganese, 8.3 times more Phosphorus, 1.3 times more Potassium, 50 times more Selenium, 46.1 times more Sodium and 9.6 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 1 kilogram:
Cooked Ripe Red Tomatoes have 1.8 times more Fructose than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
While Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 18.3 times more Energy, 105.5 times more Fat, 92.1 times more Saturated Fat, 886 times more Omega 3, 75 times more Omega 6, 11 times more Carbohydrate, 1.7 times more Sugars, 16 times more Fiber and 12.4 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have insufficient amounts of Glucose and Sucrose in 1 kg.