Lets compare vitamin content per 1 kilogram of Whole Wheat Flour vs Cooked Ripe Red Tomatoes:
Whole-grain Wheat Flour has 13.9 times more Vitamin B1, 7.5 times more Vitamin B2, 9.3 times more Vitamin B3, 4.7 times more Vitamin B5, 5.2 times more Vitamin B6, 3.4 times more Vitamin B9 and 1.3 times more Vitamin E than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin C and 1.5 times more Vitamin K than Whole-grain Wheat Flour.
Both Whole-grain Wheat Flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Whole Wheat Flour vs Cooked Ripe Red Tomatoes:
Whole-grain Wheat Flour has 3.1 times more Calcium, 5.5 times more Copper, 5.3 times more Iron, 15.2 times more Magnesium, 38.7 times more Manganese, 12.8 times more Phosphorus, 1.7 times more Potassium, 123.6 times more Selenium and 18.6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 8.8 times more Water than Whole-grain Wheat Flour.
Comparison of macro-nutrients per 1 kilogram:
Whole-grain Wheat Flour has 18.9 times more Energy, 22.7 times more Fat, 28.7 times more Saturated Fat, 36.5 times more Omega 3, 26 times more Omega 6, 17.9 times more Carbohydrate, 15.3 times more Fiber and 13.9 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 6.1 times more Sugars and 26.2 times more Fructose than Whole-grain Wheat Flour.
Both Whole-grain Wheat Flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.