Lets compare vitamin content per 5 ounces of Dry parboiled Long-grain White Rice vs Cooked Ripe Red Tomatoes:
Dry parboiled Long-grain White Rice has 6.2 times more Vitamin B1, 2.3 times more Vitamin B2, 9.5 times more Vitamin B3, 5.2 times more Vitamin B5 and 5.7 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.6 times more Vitamin B9, more Vitamin C, 18.7 times more Vitamin E and 28 times more Vitamin K than Dry parboiled Long-grain White Rice.
Both Dry parboiled Long-grain White 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 Dry parboiled Long-grain White Rice vs Cooked Ripe Red Tomatoes:
Dry parboiled Long-grain White Rice has 6.5 times more Calcium, 3.8 times more Copper, 3 times more Magnesium, 9.9 times more Manganese, 5.5 times more Phosphorus, 39.8 times more Selenium and 7.3 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Potassium and 9.6 times more Water than Dry parboiled Long-grain White Rice.
Both Dry parboiled Long-grain White Rice and Cooked Ripe Red Tomatoes have similar amounts of Iron per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Dry parboiled Long-grain White Rice has 20.8 times more Energy, 9.4 times more Fat, 8.5 times more Omega 3, 7.3 times more Omega 6, 20.2 times more Carbohydrate, 2.6 times more Fiber and 7.9 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 7.5 times more Sugars and 65.5 times more Fructose than Dry parboiled Long-grain White Rice.
Both Dry parboiled Long-grain White Rice as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.