Lets compare vitamin content per 1 pound of Cooked Ripe Red Tomatoes vs Pumpernickel Bread:
Cooked Ripe Red Tomatoes have more Vitamin A, more Vitamin C, 1.3 times more Vitamin E and 3.5 times more Vitamin K than Pumpernickel Bread.
While Pumpernickel Bread contains 9.1 times more Vitamin B1, 13.9 times more Vitamin B2, 5.8 times more Vitamin B3, 3.1 times more Vitamin B5, 1.6 times more Vitamin B6 and 7.2 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Pumpernickel Bread have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Cooked Ripe Red Tomatoes vs Pumpernickel Bread:
Cooked Ripe Red Tomatoes have 2.5 times more Water than Pumpernickel Bread.
While Pumpernickel Bread contains 6.2 times more Calcium, 3.8 times more Copper, 4.2 times more Iron, 6 times more Magnesium, 12.4 times more Manganese, 6.4 times more Phosphorus, 49 times more Selenium, 54.2 times more Sodium and 10.6 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Pumpernickel Bread have similar amounts of Potassium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Cooked Ripe Red Tomatoes have 4.7 times more Sugars than Pumpernickel Bread.
While Pumpernickel Bread contains 13.9 times more Energy, 28.2 times more Fat, 29.1 times more Saturated Fat, 46 times more Omega 3, 27.3 times more Omega 6, 11.8 times more Carbohydrate, 9.3 times more Fiber and 9.2 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Pumpernickel Bread have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.