Lets compare vitamin content per 14 ounces of Medium Rye flour vs Cooked Ripe Red Tomatoes:
Medium Rye flour has 8 times more Vitamin B1, 5.2 times more Vitamin B2, 3.2 times more Vitamin B3, 3.8 times more Vitamin B5, 3.4 times more Vitamin B6, 2.6 times more Vitamin B9, 2.6 times more Vitamin E and 2.1 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A and more Vitamin C than Medium Rye flour.
Both Medium Rye flour 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 Medium Rye flour vs Cooked Ripe Red Tomatoes:
Medium Rye flour has 2.2 times more Calcium, 4.4 times more Copper, 3.7 times more Iron, 7 times more Magnesium, 23 times more Manganese, 8 times more Phosphorus, 1.7 times more Potassium, 28.8 times more Selenium and 15.5 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 8.6 times more Water than Medium Rye flour.
Comparison of macro-nutrients per 14 ounces:
Medium Rye flour has 19.4 times more Energy, 13.8 times more Fat, 49 times more Omega 3, 14.2 times more Omega 6, 18.8 times more Carbohydrate, 16.9 times more Fiber and 11.5 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.3 times more Sugars and 10.9 times more Fructose than Medium Rye flour.
Both Medium Rye flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.