Lets compare vitamin content per 100 grams of Whole Blue Corn Flour vs Cooked Ripe Red Tomatoes:
Whole-grain Blue Corn Flour has 4.4 times more Vitamin B1, 10.5 times more Vitamin B2, 4.9 times more Vitamin B3, 4.3 times more Vitamin B5 and 5.9 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
Comparing minerals per 100 grams for Whole Blue Corn Flour vs Cooked Ripe Red Tomatoes:
Whole-grain Blue Corn Flour has 2.1 times more Copper, 2.6 times more Iron, 12.2 times more Magnesium, 5.1 times more Manganese, 9.4 times more Phosphorus, 1.7 times more Potassium, 4.4 times more Selenium and 16 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.2 times more Calcium and 8.7 times more Water than Whole-grain Blue Corn Flour.
Comparison of macro-nutrients per 100 grams:
Whole-grain Blue Corn Flour has 20.2 times more Energy, 46.3 times more Fat, 18.4 times more Carbohydrate, 12 times more Fiber and 9.2 times more Protein than Cooked Ripe Red Tomatoes.
Both Whole-grain Blue Corn Flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Glucose and Sucrose in 100 g.