Nutrient Comparison: Cooked Ripe Red Tomatoes VS White Gluten-free Bread made with rice flour, corn starch or tapioca per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Ripe Red Tomatoes versus 1 kg of White Gluten-free Bread made with rice flour, corn starch or tapioca to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Ripe Red Tomatoes vs White Gluten-free Bread made with rice flour, corn starch or tapioca:
- 1 kilogram of Cooked Ripe Red Tomatoes has more Vitamin A, more Vitamin C and 9.3 times more Vitamin K than White Gluten-free Bread made with rice flour, corn starch or tapioca.
- While 1 kg of White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contains 10.4 times more Vitamin B1, 23 times more Vitamin B2, 5.2 times more Vitamin B3 and 2.8 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and White Gluten-free Bread made with rice flour, corn starch or tapioca provide similar amounts of Vitamin B6 and Vitamin E per one kilogram.
- 1 kilogram of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 1 kilogram of White Gluten-free Bread made with rice flour, corn starch or tapioca have insufficient amounts of Vitamin A, Vitamin C and Vitamin K
- Both Cooked Ripe Red Tomatoes as well as White Gluten-free Bread made with rice flour, corn starch, and/or tapioca have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Cooked Ripe Red Tomatoes vs White Gluten-free Bread made with rice flour, corn starch or tapioca:
- 1 kilogram of Cooked Ripe Red Tomatoes has 2.9 times more Potassium and 2.2 times more Water than White Gluten-free Bread made with rice flour, corn starch or tapioca.
- While 1 kg of White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contains 12.5 times more Calcium, 3.9 times more Iron, 1.3 times more Magnesium, 2 times more Manganese, 1.8 times more Phosphorus, 40.6 times more Sodium and 3.4 times more Zinc than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and White Gluten-free Bread made with rice flour, corn starch or tapioca contain similar levels of Copper per one kilogram.
- 1 kilogram of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium and Zinc
- Both Cooked Ripe Red Tomatoes as well as White Gluten-free Bread made with rice flour, corn starch, and/or tapioca lack sufficient amounts of Selenium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contains 13.8 times more Energy, 47.6 times more Fat, 65.1 times more Saturated Fat, 11.8 times more Omega 6, 11.4 times more Carbohydrate, 1.4 times more Sugars, 6.1 times more Fiber and 4.5 times more Protein than Cooked Ripe Red Tomatoes.
- 1 kilogram of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 6, Fiber and Protein
- Both Cooked Ripe Red Tomatoes as well as White Gluten-free Bread made with rice flour, corn starch, and/or tapioca provide inadequate amounts of Omega 3 in one kilogram.