Lets compare vitamin content per 5 ounces of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Tomatoes:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 6.8 times more Vitamin B1, 1.8 times more Vitamin B6 and 2.1 times more Vitamin B9 than Raw Ripe Red Tomatoes.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Raw Ripe Red Tomatoes have similar amounts of Vitamin E per 5 oz.
Comparing minerals per 5 ounces for Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Tomatoes:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 4.1 times more Calcium, 1.9 times more Copper, 3.3 times more Iron, 3.8 times more Magnesium, 5.9 times more Manganese, 5.3 times more Phosphorus, more Selenium, 108.8 times more Sodium and 4.5 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 1.4 times more Potassium and 2.1 times more Water than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
Comparison of macro-nutrients per 5 ounces:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 14.3 times more Energy, 41 times more Fat, 10.3 times more Carbohydrate, 2.4 times more Fiber and 6.4 times more Protein than Raw Ripe Red Tomatoes.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Raw Ripe Red Tomatoes have similar amounts of Sugars and Fructose per 5 oz.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour as well as Raw Ripe Red Tomatoes have insufficient amounts of Glucose and Sucrose in 5 oz.