Lets compare vitamin content per 5 ounces of Oat Flour vs Tomatoes:
Partially Debranned Oat Flour has 18.7 times more Vitamin B1, 6.6 times more Vitamin B2, 2.5 times more Vitamin B3, 2.3 times more Vitamin B5, 1.6 times more Vitamin B6, 2.1 times more Vitamin B9 and 1.3 times more Vitamin E than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain more Vitamin A, more Vitamin C and 2.5 times more Vitamin K than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Oat Flour vs Tomatoes:
Partially Debranned Oat Flour has 5.5 times more Calcium, 7.4 times more Copper, 14.8 times more Iron, 13.1 times more Magnesium, 35.3 times more Manganese, 18.8 times more Phosphorus, 1.6 times more Potassium, more Selenium, 3.8 times more Sodium and 18.8 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 11.1 times more Water than Partially Debranned Oat Flour.
Comparison of macro-nutrients per 5 ounces:
Partially Debranned Oat Flour has 22.4 times more Energy, 45.6 times more Fat, 57.4 times more Saturated Fat, 48.3 times more Omega 3, 39.8 times more Omega 6, 16.9 times more Carbohydrate, 5.4 times more Fiber and 16.7 times more Protein than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 3.3 times more Sugars and more Fructose than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour as well as Raw Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.