Lets compare vitamin content per 5 ounces of Chickpea flour vs Cooked Ripe Red Tomatoes:
Chickpea flour has 13.5 times more Vitamin B1, 4.8 times more Vitamin B2, 3.3 times more Vitamin B3, 4.7 times more Vitamin B5, 6.2 times more Vitamin B6, 33.6 times more Vitamin B9, 1.5 times more Vitamin E and 3.3 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 12 times more Vitamin A and more Vitamin C than Chickpea flour.
Both Chickpea flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Chickpea flour vs Cooked Ripe Red Tomatoes:
Chickpea flour has 4.1 times more Calcium, 12.2 times more Copper, 7.1 times more Iron, 18.4 times more Magnesium, 15.2 times more Manganese, 11.4 times more Phosphorus, 3.9 times more Potassium, 16.6 times more Selenium, 5.8 times more Sodium and 20.1 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 9.2 times more Water than Chickpea flour.
Comparison of macro-nutrients per 5 ounces:
Chickpea flour has 21.5 times more Energy, 60.8 times more Fat, 46.2 times more Saturated Fat, 56 times more Omega 3, 68.4 times more Omega 6, 14.4 times more Carbohydrate, 4.4 times more Sugars, 15.4 times more Fiber and 23.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Chickpea flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.