Lets compare vitamin content per 14 ounces of Cooked Short-grain White Rice enriched vs Stewed Canned Tomatoes:
Cooked Short-grain White Rice enriched has 3.6 times more Vitamin B1, 2.1 times more Vitamin B3, 3.5 times more Vitamin B5, 3.5 times more Vitamin B6 and 11.8 times more Vitamin B9 than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain more Vitamin A, 2.2 times more Vitamin B2 and more Vitamin C than Cooked Short-grain White Rice enriched.
Both Cooked Short-grain White Rice enriched as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Short-grain White Rice enriched vs Stewed Canned Tomatoes:
Cooked Short-grain White Rice enriched has 6.1 times more Manganese, 1.7 times more Phosphorus, 12.5 times more Selenium and 2.4 times more Zinc than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 34 times more Calcium, 1.6 times more Copper, 1.5 times more Magnesium, 8 times more Potassium, more Sodium and 1.3 times more Water than Cooked Short-grain White Rice enriched.
Both Cooked Short-grain White Rice enriched and Stewed Canned Ripe Red Tomatoes have similar amounts of Iron per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Short-grain White Rice enriched has 5 times more Energy, 4.6 times more Carbohydrate and 2.6 times more Protein than Stewed Canned Ripe Red Tomatoes.
Both Cooked Short-grain White Rice enriched as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.