Lets compare vitamin content per 1 pound of Whole Wheat Flour vs Stewed Canned Tomatoes:
Whole-grain Wheat Flour has 10.9 times more Vitamin B1, 4.7 times more Vitamin B2, 6.9 times more Vitamin B3, 5.3 times more Vitamin B5, 23.9 times more Vitamin B6 and 8.8 times more Vitamin B9 than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain more Vitamin A, more Vitamin C and 1.3 times more Vitamin K than Whole-grain Wheat Flour.
Both Whole-grain Wheat Flour and Stewed Canned Ripe Red Tomatoes have similar amounts of Vitamin E per 1 lb.
Both Whole-grain Wheat Flour as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Whole Wheat Flour vs Stewed Canned Tomatoes:
Whole-grain Wheat Flour has 3.7 times more Copper, 2.7 times more Iron, 11.4 times more Magnesium, 68.9 times more Manganese, 17.9 times more Phosphorus, 1.8 times more Potassium, 103 times more Selenium and 15.3 times more Zinc than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 110.5 times more Sodium and 8.5 times more Water than Whole-grain Wheat Flour.
Both Whole-grain Wheat Flour and Stewed Canned Ripe Red Tomatoes have similar amounts of Calcium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Whole-grain Wheat Flour has 13.1 times more Energy, 13.2 times more Fat, 16.5 times more Saturated Fat, 24.3 times more Omega 3, 14.8 times more Omega 6, 11.6 times more Carbohydrate, 10.7 times more Fiber and 14.5 times more Protein than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 8.6 times more Sugars and 37.6 times more Fructose than Whole-grain Wheat Flour.
Both Whole-grain Wheat Flour as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.