Lets compare vitamin content per 7 ounces of Toasted Commercially Prepared Whole-wheat Bread vs Cooked Ripe Red Tomatoes:
Toasted Commercially Prepared Whole-wheat Bread has 10.4 times more Vitamin B1, 12.9 times more Vitamin B2, 10.8 times more Vitamin B3, 5.6 times more Vitamin B5, 3 times more Vitamin B6, 4 times more Vitamin B9 and 3.2 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A and more Vitamin C than Toasted Commercially Prepared Whole-wheat Bread.
Both Toasted Commercially Prepared Whole-wheat Bread and Cooked Ripe Red Tomatoes have similar amounts of Vitamin E per 7 oz.
Both Toasted Commercially Prepared Whole-wheat 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 Commercially Prepared Whole-wheat Bread vs Cooked Ripe Red Tomatoes:
Toasted Commercially Prepared Whole-wheat Bread has 11.8 times more Calcium, 8.9 times more Copper, 4.4 times more Iron, 11 times more Magnesium, 24.2 times more Manganese, 10.8 times more Phosphorus, 1.5 times more Potassium, 105.2 times more Selenium, 51.4 times more Sodium and 15.4 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.9 times more Water than Toasted Commercially Prepared Whole-wheat Bread.
Comparison of macro-nutrients per 7 ounces:
Toasted Commercially Prepared Whole-wheat Bread has 17 times more Energy, 37 times more Fat, 61.5 times more Saturated Fat, 15.5 times more Omega 3, 16.9 times more Omega 6, 12.8 times more Carbohydrate, 2.3 times more Sugars, 10.7 times more Fiber and 17.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Toasted Commercially Prepared Whole-wheat Bread as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.