Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Cooked Corn And Rice Pasta:
Cooked Ripe Red Tomatoes have 6 times more Vitamin A, 2.2 times more Vitamin B3, 2.1 times more Vitamin B6, 3.3 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Cooked Gluten-free Pasta from Corn And Rice Flour.
While Cooked Gluten-free Pasta from Corn And Rice Flour contains 1.4 times more Vitamin B1 and 3.6 times more Vitamin B2 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Cooked Gluten-free Pasta from Corn And Rice Flour have similar amounts of Vitamin B5 per 100 g.
Both Cooked Ripe Red Tomatoes as well as Cooked Gluten-free Pasta from Corn And Rice Flour have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Cooked Corn And Rice Pasta:
Cooked Ripe Red Tomatoes have 5.5 times more Calcium, 3.8 times more Copper, 3.1 times more Iron, 9.1 times more Potassium and 1.6 times more Water than Cooked Gluten-free Pasta from Corn And Rice Flour.
While Cooked Gluten-free Pasta from Corn And Rice Flour contains 4.4 times more Selenium and 1.9 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Cooked Gluten-free Pasta from Corn And Rice Flour have similar amounts of Magnesium, Manganese and Phosphorus per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have more Sugars and more Fructose than Cooked Gluten-free Pasta from Corn And Rice Flour.
While Cooked Gluten-free Pasta from Corn And Rice Flour contains 9.9 times more Energy, 9.1 times more Fat, 7.5 times more Omega 6, 9.5 times more Carbohydrate, 2 times more Fiber and 3.4 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Cooked Gluten-free Pasta from Corn And Rice Flour have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.