Lets compare vitamin content per 14 ounces of Cooked Regular Long-grain White Rice vs Cooked Ripe Red Tomatoes:
Cooked Regular Long-grain White Rice has 3 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 1.8 times more Vitamin B1, 1.7 times more Vitamin B2, 1.3 times more Vitamin B3, 4.3 times more Vitamin B9, more Vitamin C, 14 times more Vitamin E and more Vitamin K than Cooked Regular Long-grain White Rice.
Both Cooked Regular Long-grain White Rice and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B6 per 14 oz.
Both Cooked Regular 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 Regular Long-grain White Rice vs Cooked Ripe Red Tomatoes:
Cooked Regular Long-grain White Rice has 1.3 times more Magnesium, 4.5 times more Manganese, 1.5 times more Phosphorus, 15 times more Selenium and 3.5 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.4 times more Iron, 6.2 times more Potassium and 1.4 times more Water than Cooked Regular Long-grain White Rice.
Both Cooked Regular Long-grain White Rice and Cooked Ripe Red Tomatoes have similar amounts of Calcium and Copper per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Regular Long-grain White Rice has 7.2 times more Energy, 7 times more Carbohydrate and 2.8 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 49.8 times more Sugars and 1.8 times more Fiber than Cooked Regular Long-grain White Rice.
Both Cooked Regular Long-grain White Rice as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.