Lets compare vitamin content per 100 grams of Pumpernickel Bread vs Cooked Ripe Red Tomatoes:
Pumpernickel Bread has 9.1 times more Vitamin B1, 13.9 times more Vitamin B2, 5.8 times more Vitamin B3, 3.1 times more Vitamin B5, 1.6 times more Vitamin B6 and 7.2 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin C, 1.3 times more Vitamin E and 3.5 times more Vitamin K than Pumpernickel Bread.
Both Pumpernickel Bread as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Pumpernickel Bread vs Cooked Ripe Red Tomatoes:
Pumpernickel Bread has 6.2 times more Calcium, 3.8 times more Copper, 4.2 times more Iron, 6 times more Magnesium, 12.4 times more Manganese, 6.4 times more Phosphorus, 49 times more Selenium, 54.2 times more Sodium and 10.6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.5 times more Water than Pumpernickel Bread.
Both Pumpernickel Bread and Cooked Ripe Red Tomatoes have similar amounts of Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Pumpernickel Bread has 13.9 times more Energy, 28.2 times more Fat, 29.1 times more Saturated Fat, 46 times more Omega 3, 27.3 times more Omega 6, 11.8 times more Carbohydrate, 9.3 times more Fiber and 9.2 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 4.7 times more Sugars than Pumpernickel Bread.
Both Pumpernickel Bread as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.