Lets compare vitamin content per 1 pound of Dark Rye Flour vs Cooked Ripe Red Tomatoes:
Dark Rye Flour has 8.8 times more Vitamin B1, 11.4 times more Vitamin B2, 8 times more Vitamin B3, 11.3 times more Vitamin B5, 5.6 times more Vitamin B6, 2.5 times more Vitamin B9, 4.9 times more Vitamin E and 2.1 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 24 times more Vitamin A and more Vitamin C than Dark Rye Flour.
Both Dark Rye 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 Dark Rye Flour vs Cooked Ripe Red Tomatoes:
Dark Rye Flour has 3.4 times more Calcium, 7.5 times more Copper, 7.3 times more Iron, 17.8 times more Magnesium, 57.7 times more Manganese, 17.8 times more Phosphorus, 3.3 times more Potassium, 36 times more Selenium and 36 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 8.8 times more Water than Dark Rye Flour.
Comparison of macro-nutrients per 1 pound:
Dark Rye Flour has 18.1 times more Energy, 20.2 times more Fat, 73.5 times more Omega 3, 21.4 times more Omega 6, 17.1 times more Carbohydrate, 34 times more Fiber and 16.7 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 5.7 times more Fructose than Dark Rye Flour.
Both Dark Rye Flour and Cooked Ripe Red Tomatoes have similar amounts of Sugars per 1 lb.
Both Dark Rye Flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.