Lets compare vitamin content per 14 ounces of Cooked parboiled Long-grain White Rice vs Cooked Ripe Red Tomatoes:
Cooked parboiled Long-grain White Rice has 2.1 times more Vitamin B1, 4.3 times more Vitamin B3, 2.5 times more Vitamin B5 and 2 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 4.3 times more Vitamin B9, more Vitamin C, 56 times more Vitamin E and more Vitamin K than Cooked parboiled Long-grain White Rice.
Both Cooked parboiled Long-grain White Rice and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B2 per 14 oz.
Both Cooked parboiled Long-grain White 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 parboiled Long-grain White Rice vs Cooked Ripe Red Tomatoes:
Cooked parboiled Long-grain White Rice has 1.7 times more Calcium, 3.4 times more Manganese, 2 times more Phosphorus, 18.6 times more Selenium and 2.6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.8 times more Iron, 3.9 times more Potassium and 1.3 times more Water than Cooked parboiled Long-grain White Rice.
Both Cooked parboiled Long-grain White Rice and Cooked Ripe Red Tomatoes have similar amounts of Copper and Magnesium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked parboiled Long-grain White Rice has 6.8 times more Energy, 8.5 times more Omega 3, 6.5 times more Carbohydrate, 1.3 times more Fiber and 3.1 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 22.6 times more Sugars and 65.5 times more Fructose than Cooked parboiled Long-grain White Rice.
Both Cooked parboiled Long-grain White Rice as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.