Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Brown Rice Flour:
Cooked Ripe Red Tomatoes have more Vitamin C than Brown Rice Flour.
While Brown Rice Flour contains 12.3 times more Vitamin B1, 3.6 times more Vitamin B2, 11.9 times more Vitamin B3, 12.3 times more Vitamin B5 and 9.3 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Brown Rice Flour have similar amounts of Vitamin B9 and Vitamin E per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Brown Rice Flour have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Brown Rice Flour:
Cooked Ripe Red Tomatoes have 7.9 times more Water than Brown Rice Flour.
While Brown Rice Flour contains 3.1 times more Copper, 2.9 times more Iron, 12.4 times more Magnesium, 38.2 times more Manganese, 12 times more Phosphorus, 1.3 times more Potassium, 19.4 times more Selenium and 17.5 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Brown Rice Flour have similar amounts of Calcium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 3.8 times more Sugars than Brown Rice Flour.
While Brown Rice Flour contains 20.2 times more Energy, 25.3 times more Fat, 37.1 times more Saturated Fat, 21 times more Omega 3, 22.7 times more Omega 6, 19.1 times more Carbohydrate, 6.6 times more Fiber and 7.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Brown Rice Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.