Lets compare vitamin content per 5 ounces of Rice Flour vs Cooked Ripe Red Tomatoes:
Unenriched White Rice Flour has 3.8 times more Vitamin B1, 4.9 times more Vitamin B3, 6.3 times more Vitamin B5 and 5.5 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 3.3 times more Vitamin B9, more Vitamin C, 5.1 times more Vitamin E and more Vitamin K than Unenriched White Rice Flour.
Both Unenriched White Rice Flour and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B2 per 5 oz.
Both Unenriched White Rice Flour 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 Rice Flour vs Cooked Ripe Red Tomatoes:
Unenriched White Rice Flour has 1.7 times more Copper, 3.9 times more Magnesium, 11.4 times more Manganese, 3.5 times more Phosphorus, 30.2 times more Selenium and 5.7 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.9 times more Iron, 2.9 times more Potassium and 7.9 times more Water than Unenriched White Rice Flour.
Both Unenriched White Rice Flour and Cooked Ripe Red Tomatoes have similar amounts of Calcium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Unenriched White Rice Flour has 20.3 times more Energy, 12.9 times more Fat, 25.7 times more Saturated Fat, 33.5 times more Omega 3, 7.5 times more Omega 6, 20 times more Carbohydrate, 3.4 times more Fiber and 6.3 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 20.8 times more Sugars than Unenriched White Rice Flour.
Both Unenriched White Rice Flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.