Lets compare vitamin content per 14 ounces of Cooked Long-grain Brown Rice vs Cooked Ripe Red Tomatoes:
Cooked Long-grain Brown Rice has 4.9 times more Vitamin B1, 3.1 times more Vitamin B2, 4.8 times more Vitamin B3, 2.9 times more Vitamin B5 and 1.6 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 1.4 times more Vitamin B9, more Vitamin C, 3.3 times more Vitamin E and 14 times more Vitamin K than Cooked Long-grain Brown Rice.
Both Cooked Long-grain Brown Rice as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Long-grain Brown Rice vs Cooked Ripe Red Tomatoes:
Cooked Long-grain Brown Rice has 1.4 times more Copper, 4.3 times more Magnesium, 9.3 times more Manganese, 3.7 times more Phosphorus, 11.6 times more Selenium and 5.1 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.7 times more Calcium, 2.5 times more Potassium and 1.3 times more Water than Cooked Long-grain Brown Rice.
Both Cooked Long-grain Brown Rice and Cooked Ripe Red Tomatoes have similar amounts of Iron per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Long-grain Brown Rice has 6.8 times more Energy, 8.8 times more Fat, 8.5 times more Omega 6, 6.4 times more Carbohydrate, 2.3 times more Fiber and 2.9 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 10.4 times more Sugars and more Fructose than Cooked Long-grain Brown Rice.
Both Cooked Long-grain Brown Rice as well as Cooked Ripe Red Tomatoes have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 14 oz.