Lets compare vitamin content per 1 kilogram of Cooked Short-grain White Rice vs Tomatoes:
Cooked Short-grain White Rice has 4.5 times more Vitamin B5 than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 1.9 times more Vitamin B1, 1.5 times more Vitamin B3, 1.4 times more Vitamin B6, 7.5 times more Vitamin B9 and more Vitamin C than Cooked Short-grain White Rice.
Both Cooked Short-grain White Rice and Raw Ripe Red Tomatoes have similar amounts of Vitamin B2 per 1 kg.
Both Cooked Short-grain White Rice as well as Raw 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 Tomatoes:
Cooked Short-grain White Rice has 1.2 times more Copper, 3.1 times more Manganese, 1.4 times more Phosphorus 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 Iron, 1.4 times more Magnesium, 9.1 times more Potassium and 1.4 times more Water than Cooked Short-grain White Rice.
Comparison of macro-nutrients per 1 kilogram:
Cooked Short-grain White Rice 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 as well as Raw Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.