Lets compare vitamin content per 100 grams of Tomatoes vs Cooked Corn And Rice Pasta:
Raw Ripe Red Tomatoes have 10.5 times more Vitamin A, 2.5 times more Vitamin B3, 2.2 times more Vitamin B6, 3.8 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, 4.2 times more Vitamin B2 and 1.6 times more Vitamin B5 than Raw Ripe Red Tomatoes.
Both Raw 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 Tomatoes vs Cooked Corn And Rice Pasta:
Raw Ripe Red Tomatoes have 5 times more Calcium, 3 times more Copper, 1.2 times more Iron, 1.2 times more Manganese, 9.9 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 1.4 times more Phosphorus, more Selenium and 1.6 times more Zinc than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Cooked Gluten-free Pasta from Corn And Rice Flour have similar amounts of Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw 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, 5 times more Fat, 3.9 times more Omega 6, 9.8 times more Carbohydrate and 3.6 times more Protein than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Cooked Gluten-free Pasta from Corn And Rice Flour have similar amounts of Fiber per 100 g.
Both Raw 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.