Lets compare vitamin content per 5 ounces of Whole Sorghum Flour vs Tomatoes:
Whole-grain Sorghum Flour has 8.9 times more Vitamin B1, 3.2 times more Vitamin B2, 7.6 times more Vitamin B3, 6.1 times more Vitamin B5, 4.1 times more Vitamin B6 and 1.7 times more Vitamin B9 than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain more Vitamin A and 17.1 times more Vitamin C than Whole-grain Sorghum Flour.
Both Whole-grain Sorghum Flour and Raw Ripe Red Tomatoes have similar amounts of Vitamin E and Vitamin K per 5 oz.
Comparing minerals per 5 ounces for Whole Sorghum Flour vs Tomatoes:
Whole-grain Sorghum Flour has 4.3 times more Copper, 11.6 times more Iron, 11.2 times more Magnesium, 11 times more Manganese, 11.6 times more Phosphorus, 1.4 times more Potassium, more Selenium and 9.6 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 9.2 times more Water than Whole-grain Sorghum Flour.
Both Whole-grain Sorghum Flour and Raw Ripe Red Tomatoes have similar amounts of Calcium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Whole-grain Sorghum Flour has 19.9 times more Energy, 16.7 times more Fat, 18.9 times more Saturated Fat, 20.3 times more Omega 3, 16.7 times more Omega 6, 19.7 times more Carbohydrate, 5.5 times more Fiber and 9.6 times more Protein than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 1.4 times more Sugars and 8.6 times more Fructose than Whole-grain Sorghum Flour.
Both Whole-grain Sorghum Flour as well as Raw Ripe Red Tomatoes have insufficient amounts of Glucose and Sucrose in 5 oz.