Lets compare vitamin content per 5 ounces of Enriched Unbleached 10% Protein White (industrial) Wheat Flour vs Tomatoes:
Enriched Unbleached 10% Protein White (industrial) Wheat Flour has 19.9 times more Vitamin B1, 23.4 times more Vitamin B2, 10 times more Vitamin B3, 2.8 times more Vitamin B5 and 11.3 times more Vitamin B9 than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain more Vitamin A, 2.2 times more Vitamin B6, more Vitamin C, 1.4 times more Vitamin E and 26.3 times more Vitamin K than Enriched Unbleached 10% Protein White (industrial) Wheat Flour.
Both Enriched Unbleached 10% Protein White (industrial) Wheat Flour as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Enriched Unbleached 10% Protein White (industrial) Wheat Flour vs Tomatoes:
Enriched Unbleached 10% Protein White (industrial) Wheat Flour has 2 times more Calcium, 3.2 times more Copper, 18.7 times more Iron, 2.3 times more Magnesium, 7.2 times more Manganese, 4.5 times more Phosphorus, more Selenium and 6 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 1.6 times more Potassium and 7.9 times more Water than Enriched Unbleached 10% Protein White (industrial) Wheat Flour.
Comparison of macro-nutrients per 5 ounces:
Enriched Unbleached 10% Protein White (industrial) Wheat Flour has 20.3 times more Energy, 7.4 times more Fat, 5.7 times more Omega 3, 10.4 times more Omega 6, 19.6 times more Carbohydrate, 2 times more Fiber and 11 times more Protein than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 5.4 times more Sugars and 45.7 times more Fructose than Enriched Unbleached 10% Protein White (industrial) Wheat Flour.
Both Enriched Unbleached 10% Protein White (industrial) Wheat Flour as well as Raw Ripe Red Tomatoes have insufficient amounts of Glucose and Sucrose in 5 oz.