Lets compare vitamin content per 1 kilogram of Cooked Short-grain White Rice vs Cooked Ripe Red Tomatoes:
Cooked Short-grain White Rice has 3.1 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.8 times more Vitamin B1, 1.4 times more Vitamin B2, 1.3 times more Vitamin B3, 1.3 times more Vitamin B6, 6.5 times more Vitamin B9 and more Vitamin C than Cooked Short-grain White Rice.
Both Cooked Short-grain White Rice as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Cooked Short-grain White Rice vs Cooked Ripe Red Tomatoes:
Cooked Short-grain White Rice has 3.4 times more Manganese and 2.9 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 11 times more Calcium, 3.4 times more Iron, 8.4 times more Potassium and 1.4 times more Water than Cooked Short-grain White Rice.
Both Cooked Short-grain White Rice and Cooked Ripe Red Tomatoes have similar amounts of Copper, Magnesium and Phosphorus per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Cooked Short-grain White Rice has 7.2 times more Energy, 7.2 times more Carbohydrate and 2.5 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Short-grain White Rice as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.