Lets compare vitamin content per 100 grams of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Cooked Ripe Red Tomatoes:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 6.9 times more Vitamin B1, 1.8 times more Vitamin B6 and 2.4 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Cooked Ripe Red Tomatoes have similar amounts of Vitamin E per 100 g.
Comparing minerals per 100 grams for Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Cooked Ripe Red Tomatoes:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 3.7 times more Calcium, 1.5 times more Copper, 1.3 times more Iron, 4.7 times more Magnesium, 6.4 times more Manganese, 4.6 times more Phosphorus, 18.4 times more Selenium, 49.5 times more Sodium and 5.5 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Potassium and 2.1 times more Water than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
Comparison of macro-nutrients per 100 grams:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 14.3 times more Energy, 74.5 times more Fat, 10 times more Carbohydrate, 4.1 times more Fiber and 5.9 times more Protein than Cooked Ripe Red Tomatoes.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Cooked Ripe Red Tomatoes have similar amounts of Sugars and Fructose per 100 g.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Glucose and Sucrose in 100 g.