Lets compare vitamin content per 1 pound of Light Rye Flour vs Cooked Ripe Red Tomatoes:
Light Rye Flour has 9.2 times more Vitamin B1, 4.1 times more Vitamin B2, 1.5 times more Vitamin B3, 5.2 times more Vitamin B5, 3 times more Vitamin B6, 1.8 times more Vitamin B9, 1.5 times more Vitamin E and 2.1 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A and more Vitamin C than Light Rye Flour.
Both Light Rye Flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Light Rye Flour vs Cooked Ripe Red Tomatoes:
Light Rye Flour has 2.8 times more Copper, 1.3 times more Iron, 3.6 times more Magnesium, 11.1 times more Manganese, 4.6 times more Phosphorus, 35.2 times more Selenium and 9.5 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 8.3 times more Water than Light Rye Flour.
Both Light Rye Flour and Cooked Ripe Red Tomatoes have similar amounts of Calcium and Potassium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Light Rye Flour has 19.8 times more Energy, 12.1 times more Fat, 41.5 times more Omega 3, 11.9 times more Omega 6, 19.1 times more Carbohydrate, 11.4 times more Fiber and 10.3 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.7 times more Sugars and 14.6 times more Fructose than Light Rye Flour.
Both Light Rye Flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.