Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 5 times more Vitamin B1, 14.5 times more Vitamin B2 and 2.7 times more Vitamin B3 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have similar amounts of Vitamin B6 per 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
Cooked Ripe Red Tomatoes have 1.8 times more Potassium and 2.9 times more Water than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
While Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 5.5 times more Calcium, 3.4 times more Magnesium, 4.8 times more Manganese, 2.8 times more Phosphorus, 46.4 times more Sodium and 4.1 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have similar amounts of Copper and Iron per 100 g.
Comparison of macro-nutrients per 100 grams:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 17.2 times more Energy, 84.9 times more Fat, 417.5 times more Omega 3, 37.4 times more Omega 6, 12.2 times more Carbohydrate, 3.9 times more Sugars, 7 times more Fiber and 7.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have similar amounts of Fructose per 100 g.
Both Cooked Ripe Red Tomatoes as well as Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have insufficient amounts of Glucose and Sucrose in 100 g.