Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Enriched Bleached 13% Protein White (industrial) Wheat Flour:
Cooked Ripe Red Tomatoes have more Vitamin A, 1.8 times more Vitamin B6, more Vitamin C, 11.2 times more Vitamin E and 9.3 times more Vitamin K than Enriched Bleached 13% Protein White (industrial) Wheat Flour.
While Enriched Bleached 13% Protein White (industrial) Wheat Flour contains 20.4 times more Vitamin B1, 20.2 times more Vitamin B2, 11.2 times more Vitamin B3, 3 times more Vitamin B5 and 13.1 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Enriched Bleached 13% Protein White (industrial) Wheat Flour have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Enriched Bleached 13% Protein White (industrial) Wheat Flour:
Cooked Ripe Red Tomatoes have 1.7 times more Potassium and 7.4 times more Water than Enriched Bleached 13% Protein White (industrial) Wheat Flour.
While Enriched Bleached 13% Protein White (industrial) Wheat Flour contains 2.2 times more Calcium, 2.5 times more Copper, 7.4 times more Iron, 3.9 times more Magnesium, 5.9 times more Manganese, 4.3 times more Phosphorus, 52.4 times more Selenium and 11.4 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 5 ounces:
Cooked Ripe Red Tomatoes have 2.3 times more Sugars and 43.7 times more Fructose than Enriched Bleached 13% Protein White (industrial) Wheat Flour.
While Enriched Bleached 13% Protein White (industrial) Wheat Flour contains 20.1 times more Energy, 12.5 times more Fat, 8.5 times more Omega 3, 15.9 times more Omega 6, 18 times more Carbohydrate, 3.4 times more Fiber and 13.8 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Enriched Bleached 13% Protein White (industrial) Wheat Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.