Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Rice Flour:
Cooked Ripe Red Tomatoes have more Vitamin A, 3.3 times more Vitamin B9, more Vitamin C, 5.1 times more Vitamin E and more Vitamin K than Unenriched White Rice Flour.
While Unenriched White Rice Flour contains 3.8 times more Vitamin B1, 4.9 times more Vitamin B3, 6.3 times more Vitamin B5 and 5.5 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Unenriched White Rice Flour have similar amounts of Vitamin B2 per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Unenriched White 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 Rice Flour:
Cooked Ripe Red Tomatoes have 1.9 times more Iron, 2.9 times more Potassium and 7.9 times more Water than Unenriched White Rice Flour.
While Unenriched White Rice Flour contains 1.7 times more Copper, 3.9 times more Magnesium, 11.4 times more Manganese, 3.5 times more Phosphorus, 30.2 times more Selenium and 5.7 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Unenriched White Rice Flour have similar amounts of Calcium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 20.8 times more Sugars than Unenriched White Rice Flour.
While Unenriched White Rice Flour contains 20.3 times more Energy, 12.9 times more Fat, 25.7 times more Saturated Fat, 33.5 times more Omega 3, 7.5 times more Omega 6, 20 times more Carbohydrate, 3.4 times more Fiber and 6.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Unenriched White Rice Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.