Lets compare vitamin content per 1 pound of Cooked Ripe Red Tomatoes vs Buckwheat Flour:
Cooked Ripe Red Tomatoes have more Vitamin A, more Vitamin C and 1.8 times more Vitamin E than Whole-groat Buckwheat Flour.
While Whole-groat Buckwheat Flour contains 11.6 times more Vitamin B1, 8.6 times more Vitamin B2, 11.6 times more Vitamin B3, 3.4 times more Vitamin B5, 7.4 times more Vitamin B6, 4.2 times more Vitamin B9 and 2.5 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Whole-groat Buckwheat Flour have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Cooked Ripe Red Tomatoes vs Buckwheat Flour:
Cooked Ripe Red Tomatoes have 8.5 times more Water than Whole-groat Buckwheat Flour.
While Whole-groat Buckwheat Flour contains 3.7 times more Calcium, 6.9 times more Copper, 6 times more Iron, 27.9 times more Magnesium, 19.3 times more Manganese, 12 times more Phosphorus, 2.6 times more Potassium, 11.4 times more Selenium and 22.3 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 1 pound:
Whole-groat Buckwheat Flour contains 18.6 times more Energy, 28.2 times more Fat, 45.1 times more Saturated Fat, 35.5 times more Omega 3, 20.9 times more Omega 6, 17.6 times more Carbohydrate, 14.3 times more Fiber and 13.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Whole-groat Buckwheat Flour have similar amounts of Sugars per 1 lb.
Both Cooked Ripe Red Tomatoes as well as Whole-groat Buckwheat Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.