Lets compare vitamin content per 1 kilogram of Enriched Unbleached 11.5% Protein White (industrial) Wheat Flour vs Cooked Ripe Red Tomatoes:
Enriched Unbleached 11.5% Protein White (industrial) Wheat Flour has 20.4 times more Vitamin B1, 20.2 times more Vitamin B2, 11.2 times more Vitamin B3, 3.1 times more Vitamin B5 and 13.1 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 2.5 times more Vitamin B6, more Vitamin C, 1.5 times more Vitamin E and 9.3 times more Vitamin K than Enriched Unbleached 11.5% Protein White (industrial) Wheat Flour.
Both Enriched Unbleached 11.5% Protein White (industrial) Wheat Flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Enriched Unbleached 11.5% Protein White (industrial) Wheat Flour vs Cooked Ripe Red Tomatoes:
Enriched Unbleached 11.5% Protein White (industrial) Wheat Flour has 1.8 times more Calcium, 2.1 times more Copper, 7.4 times more Iron, 3.3 times more Magnesium, 6.5 times more Manganese, 4 times more Phosphorus, 55 times more Selenium and 6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.6 times more Potassium and 7.4 times more Water than Enriched Unbleached 11.5% Protein White (industrial) Wheat Flour.
Comparison of macro-nutrients per 1 kilogram:
Enriched Unbleached 11.5% Protein White (industrial) Wheat Flour has 20.2 times more Energy, 13.2 times more Fat, 8.5 times more Omega 3, 17.5 times more Omega 6, 18.4 times more Carbohydrate, 3.4 times more Fiber and 12.1 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.2 times more Sugars and 43.7 times more Fructose than Enriched Unbleached 11.5% Protein White (industrial) Wheat Flour.
Both Enriched Unbleached 11.5% Protein White (industrial) Wheat Flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Glucose and Sucrose in 1 kg.