Lets compare vitamin content per 1 pound of Cooked Ripe Red Tomatoes vs Cooked Long-grain Brown Rice:
Cooked Ripe Red Tomatoes have more Vitamin A, 1.4 times more Vitamin B9, more Vitamin C, 3.3 times more Vitamin E and 14 times more Vitamin K than Cooked Long-grain Brown Rice.
While Cooked Long-grain Brown Rice contains 4.9 times more Vitamin B1, 3.1 times more Vitamin B2, 4.8 times more Vitamin B3, 2.9 times more Vitamin B5 and 1.6 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Cooked Long-grain Brown Rice have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Cooked Ripe Red Tomatoes vs Cooked Long-grain Brown Rice:
Cooked Ripe Red Tomatoes have 3.7 times more Calcium, 1.2 times more Iron, 2.5 times more Potassium and 1.3 times more Water than Cooked Long-grain Brown Rice.
While Cooked Long-grain Brown Rice contains 1.4 times more Copper, 4.3 times more Magnesium, 9.3 times more Manganese, 3.7 times more Phosphorus, 11.6 times more Selenium and 5.1 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 1 pound:
Cooked Ripe Red Tomatoes have 10.4 times more Sugars and more Fructose than Cooked Long-grain Brown Rice.
While Cooked Long-grain Brown Rice contains 6.8 times more Energy, 8.8 times more Fat, 8.5 times more Omega 6, 6.4 times more Carbohydrate, 2.3 times more Fiber and 2.9 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Cooked Long-grain Brown Rice have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 1 lb.