Lets compare vitamin content per 5 ounces of Tomatoes vs Cooked parboiled Long-grain White Rice:
Raw Ripe Red Tomatoes have 5 times more Vitamin B9, more Vitamin C, 54 times more Vitamin E and more Vitamin K than Cooked parboiled Long-grain White Rice.
While Cooked parboiled Long-grain White Rice contains 2 times more Vitamin B1, 3.9 times more Vitamin B3, 3.6 times more Vitamin B5 and 2 times more Vitamin B6 than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Cooked parboiled Long-grain White Rice have similar amounts of Vitamin B2 per 5 oz.
Both Raw Ripe Red Tomatoes as well as Cooked parboiled Long-grain White Rice have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Tomatoes vs Cooked parboiled Long-grain White Rice:
Raw Ripe Red Tomatoes have 1.2 times more Magnesium, 4.2 times more Potassium and 1.3 times more Water than Cooked parboiled Long-grain White Rice.
While Cooked parboiled Long-grain White Rice contains 1.9 times more Calcium, 3.1 times more Manganese, 2.3 times more Phosphorus, more Selenium and 2.2 times more Zinc than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Cooked parboiled Long-grain White Rice have similar amounts of Copper and Iron per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Ripe Red Tomatoes have 23.9 times more Sugars, 68.5 times more Fructose and 1.3 times more Fiber than Cooked parboiled Long-grain White Rice.
While Cooked parboiled Long-grain White Rice contains 6.8 times more Energy, 5.7 times more Omega 3, 6.7 times more Carbohydrate and 3.3 times more Protein than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Cooked parboiled Long-grain White Rice have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.