Lets compare vitamin content per 100 grams of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch vs Cooked Ripe Red Tomatoes:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch have 3.9 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
Comparing minerals per 100 grams for Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch vs Cooked Ripe Red Tomatoes:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch have 7.5 times more Calcium, 4.9 times more Magnesium, 7.6 times more Manganese, 4.5 times more Phosphorus, 64.3 times more Sodium and 5 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.4 times more Potassium and 3.3 times more Water than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch and Cooked Ripe Red Tomatoes have similar amounts of Copper and Iron per 100 g.
Comparison of macro-nutrients per 100 grams:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch have 17.2 times more Energy, 58.2 times more Fat, 13.7 times more Carbohydrate, 3.8 times more Sugars, 5.1 times more Fiber and 8.4 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.7 times more Fructose than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch as well as Cooked Ripe Red Tomatoes have insufficient amounts of Glucose and Sucrose in 100 g.