Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Cooked Short-grain White Rice enriched:
Cooked Ripe Red Tomatoes have more Vitamin A, 1.4 times more Vitamin B2, 1.3 times more Vitamin B6 and more Vitamin C than Cooked Short-grain White Rice enriched.
While Cooked Short-grain White Rice enriched contains 4.6 times more Vitamin B1, 2.8 times more Vitamin B3, 3.1 times more Vitamin B5 and 4.5 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Cooked Short-grain White Rice enriched have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Cooked Short-grain White Rice enriched:
Cooked Ripe Red Tomatoes have 11 times more Calcium, 8.4 times more Potassium and 1.4 times more Water than Cooked Short-grain White Rice enriched.
While Cooked Short-grain White Rice enriched contains 2.1 times more Iron, 3.4 times more Manganese, 15 times more Selenium and 2.9 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Cooked Short-grain White Rice enriched have similar amounts of Copper, Magnesium and Phosphorus per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Short-grain White Rice enriched contains 7.2 times more Energy, 7.2 times more Carbohydrate and 2.5 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Cooked Short-grain White Rice enriched have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.