Lets compare vitamin content per 5 ounces of Dry Corn Gluten-free Pasta vs Cooked Ripe Red Tomatoes:
Dry Corn Gluten-free Pasta has 6.4 times more Vitamin B1, 4 times more Vitamin B2, 4.6 times more Vitamin B3, 3.8 times more Vitamin B5, 2.6 times more Vitamin B6 and 1.9 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.7 times more Vitamin A and more Vitamin C than Dry Corn Gluten-free Pasta.
Both Dry Corn Gluten-free Pasta as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 in 5 oz.
Comparing minerals per 5 ounces for Dry Corn Gluten-free Pasta vs Cooked Ripe Red Tomatoes:
Dry Corn Gluten-free Pasta has 2.7 times more Copper, 1.4 times more Iron, 13.2 times more Magnesium, 4.6 times more Manganese, 9 times more Phosphorus, 1.3 times more Potassium, 15.8 times more Selenium and 12.8 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.8 times more Calcium and 9.4 times more Water than Dry Corn Gluten-free Pasta.
Comparison of macro-nutrients per 5 ounces:
Dry Corn Gluten-free Pasta has 19.8 times more Energy, 18.9 times more Fat, 14 times more Omega 3, 21.3 times more Omega 6, 19.8 times more Carbohydrate, 15.7 times more Fiber and 7.9 times more Protein than Cooked Ripe Red Tomatoes.
Both Dry Corn Gluten-free Pasta as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.