Lets compare vitamin content per 14 ounces of Cooked Short-grain White Rice enriched vs Tomatoes:
Cooked Short-grain White Rice enriched has 4.4 times more Vitamin B1, 2.5 times more Vitamin B3, 4.5 times more Vitamin B5 and 3.9 times more Vitamin B9 than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain more Vitamin A, 1.4 times more Vitamin B6 and more Vitamin C than Cooked Short-grain White Rice enriched.
Both Cooked Short-grain White Rice enriched and Raw Ripe Red Tomatoes have similar amounts of Vitamin B2 per 14 oz.
Both Cooked Short-grain White Rice enriched as well as Raw 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 Tomatoes:
Cooked Short-grain White Rice enriched has 1.2 times more Copper, 5.4 times more Iron, 3.1 times more Manganese, 1.4 times more Phosphorus, more Selenium and 2.4 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 10 times more Calcium, 1.4 times more Magnesium, 9.1 times more Potassium and 1.4 times more Water than Cooked Short-grain White Rice enriched.
Comparison of macro-nutrients per 14 ounces:
Cooked Short-grain White Rice enriched has 7.2 times more Energy, 7.4 times more Carbohydrate and 2.7 times more Protein than Raw Ripe Red Tomatoes.
Both Cooked Short-grain White Rice enriched as well as Raw Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.