Lets compare vitamin content per 7 ounces of Brown Rice Flour vs Cooked Ripe Red Tomatoes:
Brown Rice Flour has 12.3 times more Vitamin B1, 3.6 times more Vitamin B2, 11.9 times more Vitamin B3, 12.3 times more Vitamin B5, 9.3 times more Vitamin B6 and 1.2 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin C than Brown Rice Flour.
Both Brown Rice Flour and Cooked Ripe Red Tomatoes have similar amounts of Vitamin E per 7 oz.
Both Brown Rice 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 Brown Rice Flour vs Cooked Ripe Red Tomatoes:
Brown Rice Flour has 3.1 times more Copper, 2.9 times more Iron, 12.4 times more Magnesium, 38.2 times more Manganese, 12 times more Phosphorus, 1.3 times more Potassium, 19.4 times more Selenium and 17.5 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 7.9 times more Water than Brown Rice Flour.
Both Brown Rice Flour and Cooked Ripe Red Tomatoes have similar amounts of Calcium per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Brown Rice Flour has 20.2 times more Energy, 25.3 times more Fat, 37.1 times more Saturated Fat, 21 times more Omega 3, 22.7 times more Omega 6, 19.1 times more Carbohydrate, 6.6 times more Fiber and 7.6 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.8 times more Sugars than Brown Rice Flour.
Both Brown Rice Flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.