Lets compare vitamin content per 7 ounces of Buckwheat Flour vs Cooked Ripe Red Tomatoes:
Whole-groat Buckwheat Flour has 11.6 times more Vitamin B1, 8.6 times more Vitamin B2, 11.6 times more Vitamin B3, 3.4 times more Vitamin B5, 7.4 times more Vitamin B6, 4.2 times more Vitamin B9 and 2.5 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin C and 1.8 times more Vitamin E than Whole-groat Buckwheat Flour.
Both Whole-groat Buckwheat Flour 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 Buckwheat Flour vs Cooked Ripe Red Tomatoes:
Whole-groat Buckwheat Flour has 3.7 times more Calcium, 6.9 times more Copper, 6 times more Iron, 27.9 times more Magnesium, 19.3 times more Manganese, 12 times more Phosphorus, 2.6 times more Potassium, 11.4 times more Selenium and 22.3 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 8.5 times more Water than Whole-groat Buckwheat Flour.
Comparison of macro-nutrients per 7 ounces:
Whole-groat Buckwheat Flour has 18.6 times more Energy, 28.2 times more Fat, 45.1 times more Saturated Fat, 35.5 times more Omega 3, 20.9 times more Omega 6, 17.6 times more Carbohydrate, 14.3 times more Fiber and 13.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Whole-groat Buckwheat Flour and Cooked Ripe Red Tomatoes have similar amounts of Sugars per 7 oz.
Both Whole-groat Buckwheat Flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.