Lets compare vitamin content per 1 pound of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Cooked Ripe Red Tomatoes:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 5 times more Vitamin B1, 14.5 times more Vitamin B2 and 2.7 times more Vitamin B3 than Cooked Ripe Red Tomatoes.
Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B6 per 1 lb.
Comparing minerals per 1 pound for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Cooked Ripe Red Tomatoes:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 5.5 times more Calcium, 3.4 times more Magnesium, 4.8 times more Manganese, 2.8 times more Phosphorus, 46.4 times more Sodium and 4.1 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.8 times more Potassium and 2.9 times more Water than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and Cooked Ripe Red Tomatoes have similar amounts of Copper and Iron per 1 lb.
Comparison of macro-nutrients per 1 pound:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 17.2 times more Energy, 84.9 times more Fat, 417.5 times more Omega 3, 37.4 times more Omega 6, 12.2 times more Carbohydrate, 3.9 times more Sugars, 7 times more Fiber and 7.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and Cooked Ripe Red Tomatoes have similar amounts of Fructose per 1 lb.
Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Glucose and Sucrose in 1 lb.