Lets compare vitamin content per 7 ounces of Cooked Ripe Red Tomatoes vs Dark Rye Flour:
Cooked Ripe Red Tomatoes have 24 times more Vitamin A and more Vitamin C than Dark Rye Flour.
While Dark Rye Flour contains 8.8 times more Vitamin B1, 11.4 times more Vitamin B2, 8 times more Vitamin B3, 11.3 times more Vitamin B5, 5.6 times more Vitamin B6, 2.5 times more Vitamin B9, 4.9 times more Vitamin E and 2.1 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Dark Rye Flour have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked Ripe Red Tomatoes vs Dark Rye Flour:
Cooked Ripe Red Tomatoes have 8.8 times more Water than Dark Rye Flour.
While Dark Rye Flour contains 3.4 times more Calcium, 7.5 times more Copper, 7.3 times more Iron, 17.8 times more Magnesium, 57.7 times more Manganese, 17.8 times more Phosphorus, 3.3 times more Potassium, 36 times more Selenium and 36 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 7 ounces:
Cooked Ripe Red Tomatoes have 5.7 times more Fructose than Dark Rye Flour.
While Dark Rye Flour contains 18.1 times more Energy, 20.2 times more Fat, 73.5 times more Omega 3, 21.4 times more Omega 6, 17.1 times more Carbohydrate, 34 times more Fiber and 16.7 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Dark Rye Flour have similar amounts of Sugars per 7 oz.
Both Cooked Ripe Red Tomatoes as well as Dark Rye Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.