Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Whole Blue Corn Flour:
Whole-grain Blue Corn Flour contains 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 Cooked Ripe Red Tomatoes vs Whole Blue Corn Flour:
Cooked Ripe Red Tomatoes have 2.2 times more Calcium and 8.7 times more Water than Whole-grain Blue Corn Flour.
While Whole-grain Blue Corn Flour contains 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.
Comparison of macro-nutrients per 100 grams:
Whole-grain Blue Corn Flour contains 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 Cooked Ripe Red Tomatoes as well as Whole-grain Blue Corn Flour have insufficient amounts of Glucose and Sucrose in 100 g.