Lets compare vitamin content per 7 ounces of Enriched White Wheat Flour for Cake vs Cooked Ripe Red Tomatoes:
Enriched Cake White Wheat Flour has 24.8 times more Vitamin B1, 19.5 times more Vitamin B2, 12.8 times more Vitamin B3, 3.6 times more Vitamin B5 and 14.3 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 2.4 times more Vitamin B6, more Vitamin C, 28 times more Vitamin E and 9.3 times more Vitamin K than Enriched Cake White Wheat Flour.
Both Enriched Cake White Wheat 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 Enriched White Wheat Flour for Cake vs Cooked Ripe Red Tomatoes:
Enriched Cake White Wheat Flour has 1.3 times more Calcium, 1.9 times more Copper, 10.8 times more Iron, 1.8 times more Magnesium, 6 times more Manganese, 3 times more Phosphorus, 9.8 times more Selenium and 4.4 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.1 times more Potassium and 7.5 times more Water than Enriched Cake White Wheat Flour.
Comparison of macro-nutrients per 7 ounces:
Enriched Cake White Wheat Flour has 20.1 times more Energy, 11 times more Omega 3, 8.5 times more Omega 6, 19.5 times more Carbohydrate, 2.4 times more Fiber and 8.6 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 8 times more Sugars than Enriched Cake White Wheat Flour.
Both Enriched Cake White Wheat Flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 7 oz.