Lets compare vitamin content per 1 pound of Carob flour vs Cooked Ripe Red Tomatoes:
Carob flour has 1.5 times more Vitamin B1, 21 times more Vitamin B2, 3.6 times more Vitamin B3, 4.6 times more Vitamin B6 and 2.2 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 24 times more Vitamin A, 2.7 times more Vitamin B5, 114 times more Vitamin C and more Vitamin K than Carob flour.
Both Carob flour and Cooked Ripe Red Tomatoes have similar amounts of Vitamin E per 1 lb.
Both Carob flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Carob flour vs Cooked Ripe Red Tomatoes:
Carob flour has 31.6 times more Calcium, 7.6 times more Copper, 4.3 times more Iron, 6 times more Magnesium, 4.8 times more Manganese, 2.8 times more Phosphorus, 3.8 times more Potassium, 10.6 times more Selenium, 3.2 times more Sodium and 6.6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 26.4 times more Water than Carob flour.
Comparison of macro-nutrients per 1 pound:
Carob flour has 12.3 times more Energy, 5 times more Omega 6, 22.2 times more Carbohydrate, 19.7 times more Sugars, 56.9 times more Fiber and 4.9 times more Protein than Cooked Ripe Red Tomatoes.
Both Carob flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 1 lb.