Lets compare vitamin content per 7 ounces of Toasted Rye Bread vs Cooked Ripe Red Tomatoes:
Toasted Rye Bread has 10.6 times more Vitamin B1, 15.1 times more Vitamin B2, 7.1 times more Vitamin B3, 2.4 times more Vitamin B5 and 7.9 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 114 times more Vitamin C, 1.5 times more Vitamin E and 2.2 times more Vitamin K than Toasted Rye Bread.
Both Toasted Rye Bread and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B6 per 7 oz.
Both Toasted Rye Bread as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Toasted Rye Bread vs Cooked Ripe Red Tomatoes:
Toasted Rye Bread has 7.3 times more Calcium, 2.7 times more Copper, 4.6 times more Iron, 4.8 times more Magnesium, 8.6 times more Manganese, 4.9 times more Phosphorus, 68 times more Selenium, 60.4 times more Sodium and 8.9 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3 times more Water than Toasted Rye Bread.
Both Toasted Rye Bread and Cooked Ripe Red Tomatoes have similar amounts of Potassium per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Toasted Rye Bread has 15.8 times more Energy, 32.7 times more Fat, 45.9 times more Saturated Fat, 33 times more Omega 3, 19.3 times more Omega 6, 13.2 times more Carbohydrate, 1.7 times more Sugars, 9.1 times more Fiber and 9.9 times more Protein than Cooked Ripe Red Tomatoes.
Both Toasted Rye Bread as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.