Lets compare vitamin content per 1 pound of Cooked Ripe Red Tomatoes vs Cooked parboiled Long-grain White Rice:
Cooked Ripe Red Tomatoes have 4.3 times more Vitamin B9, more Vitamin C, 56 times more Vitamin E and more Vitamin K than Cooked parboiled Long-grain White Rice.
While Cooked parboiled Long-grain White Rice contains 2.1 times more Vitamin B1, 4.3 times more Vitamin B3, 2.5 times more Vitamin B5 and 2 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Cooked parboiled Long-grain White Rice have similar amounts of Vitamin B2 per 1 lb.
Both Cooked Ripe Red Tomatoes as well as Cooked parboiled Long-grain White Rice have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Cooked Ripe Red Tomatoes vs Cooked parboiled Long-grain White Rice:
Cooked Ripe Red Tomatoes have 2.8 times more Iron, 3.9 times more Potassium and 1.3 times more Water than Cooked parboiled Long-grain White Rice.
While Cooked parboiled Long-grain White Rice contains 1.7 times more Calcium, 3.4 times more Manganese, 2 times more Phosphorus, 18.6 times more Selenium and 2.6 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Cooked parboiled Long-grain White Rice have similar amounts of Copper and Magnesium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Cooked Ripe Red Tomatoes have 22.6 times more Sugars and 65.5 times more Fructose than Cooked parboiled Long-grain White Rice.
While Cooked parboiled Long-grain White Rice contains 6.8 times more Energy, 8.5 times more Omega 3, 6.5 times more Carbohydrate, 1.3 times more Fiber and 3.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Cooked parboiled Long-grain White Rice have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.