Lets compare vitamin content per 1 pound of White Gluten-Free Bread made with tapioca starch and brown rice flour vs Cooked Ripe Red Tomatoes:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 3.8 times more Vitamin B1, 12.3 times more Vitamin B2, 2.6 times more Vitamin B3, 1.2 times more Vitamin B6, 1.5 times more Vitamin B9 and 2.9 times more Vitamin E than Cooked Ripe Red Tomatoes.
Comparing minerals per 1 pound for White Gluten-Free Bread made with tapioca starch and brown rice flour vs Cooked Ripe Red Tomatoes:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 5.4 times more Calcium, 2.8 times more Magnesium, 4.2 times more Manganese, 2.5 times more Phosphorus, 22 times more Selenium, 46.8 times more Sodium and 3.6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.4 times more Copper, 1.3 times more Iron, 2 times more Potassium and 2.8 times more Water than White Gluten-Free Bread made with tapioca starch and brown rice flour.
Comparison of macro-nutrients per 1 pound:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 16.6 times more Energy, 72.9 times more Fat, 41.9 times more Saturated Fat, 260 times more Omega 3, 34 times more Omega 6, 12.8 times more Carbohydrate, 4.5 times more Sugars, 7.9 times more Fiber and 5.7 times more Protein than Cooked Ripe Red Tomatoes.
Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Cooked Ripe Red Tomatoes have similar amounts of Fructose per 1 lb.
Both White Gluten-Free Bread made with tapioca starch and brown rice flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Glucose and Sucrose in 1 lb.