Lets compare vitamin content per 7 ounces of Tomatoes vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 4.9 times more Vitamin B1, 16.8 times more Vitamin B2 and 2.4 times more Vitamin B3 than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have similar amounts of Vitamin B6 per 7 oz.
Comparing minerals per 7 ounces for Tomatoes vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
Raw Ripe Red Tomatoes have 1.9 times more Potassium and 2.9 times more Water than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
While Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 6 times more Calcium, 1.3 times more Copper, 2.8 times more Iron, 2.8 times more Magnesium, 4.4 times more Manganese, 3.2 times more Phosphorus, 102 times more Sodium and 3.4 times more Zinc than Raw Ripe Red Tomatoes.
Comparison of macro-nutrients per 7 ounces:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 17.2 times more Energy, 46.7 times more Fat, 278.3 times more Omega 3, 19.6 times more Omega 6, 12.6 times more Carbohydrate, 3.7 times more Sugars, 4.1 times more Fiber and 8.2 times more Protein than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have similar amounts of Fructose per 7 oz.
Both Raw Ripe Red Tomatoes as well as Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have insufficient amounts of Glucose and Sucrose in 7 oz.