Lets compare vitamin content per 1 pound of Whole Yellow Corn Flour vs Cooked Ripe Red Tomatoes:
Whole-grain Yellow Corn Flour has 6.8 times more Vitamin B1, 3.6 times more Vitamin B2, 3.6 times more Vitamin B3, 5.1 times more Vitamin B5, 4.7 times more Vitamin B6 and 1.9 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.2 times more Vitamin A, more Vitamin C, 1.3 times more Vitamin E and 9.3 times more Vitamin K than Whole-grain Yellow Corn Flour.
Both Whole-grain Yellow Corn 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 Whole Yellow Corn Flour vs Cooked Ripe Red Tomatoes:
Whole-grain Yellow Corn Flour has 3.1 times more Copper, 3.5 times more Iron, 10.3 times more Magnesium, 4.4 times more Manganese, 9.7 times more Phosphorus, 1.4 times more Potassium, 30.8 times more Selenium and 12.4 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.6 times more Calcium and 8.6 times more Water than Whole-grain Yellow Corn Flour.
Comparison of macro-nutrients per 1 pound:
Whole-grain Yellow Corn Flour has 20.1 times more Energy, 35.1 times more Fat, 36.2 times more Saturated Fat, 26.5 times more Omega 3, 40.6 times more Omega 6, 19.2 times more Carbohydrate, 10.4 times more Fiber and 7.3 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.9 times more Sugars than Whole-grain Yellow Corn Flour.
Both Whole-grain Yellow Corn Flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.