Lets compare vitamin content per 5 ounces of Long-grain Brown Rice vs Cooked Ripe Red Tomatoes:
Raw Long-grain Brown Rice has 15 times more Vitamin B1, 4.3 times more Vitamin B2, 12.2 times more Vitamin B3, 8.2 times more Vitamin B5, 6 times more Vitamin B6 and 1.8 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin C and 4.7 times more Vitamin K than Raw Long-grain Brown Rice.
Both Raw Long-grain Brown Rice and Cooked Ripe Red Tomatoes have similar amounts of Vitamin E per 5 oz.
Both Raw Long-grain Brown Rice as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Long-grain Brown Rice vs Cooked Ripe Red Tomatoes:
Raw Long-grain Brown Rice has 4 times more Copper, 1.9 times more Iron, 12.9 times more Magnesium, 27.2 times more Manganese, 11.1 times more Phosphorus, 34.2 times more Selenium and 15.2 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 8 times more Water than Raw Long-grain Brown Rice.
Both Raw Long-grain Brown Rice and Cooked Ripe Red Tomatoes have similar amounts of Calcium and Potassium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Long-grain Brown Rice has 20.4 times more Energy, 29.1 times more Fat, 39.4 times more Saturated Fat, 16 times more Omega 3, 23 times more Omega 6, 19 times more Carbohydrate, 5.1 times more Fiber and 7.9 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.8 times more Sugars and more Fructose than Raw Long-grain Brown Rice.
Both Raw Long-grain Brown Rice as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.