Lets compare vitamin content per 7 ounces of Cooked 51% Whole Wheat Pasta vs Cooked Ripe Red Tomatoes:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina has 4.4 times more Vitamin B1, 4.7 times more Vitamin B2, 5.4 times more Vitamin B3, 1.8 times more Vitamin B5, 1.2 times more Vitamin B6 and 1.5 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 5.6 times more Vitamin E than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
Comparing minerals per 7 ounces for Cooked 51% Whole Wheat Pasta vs Cooked Ripe Red Tomatoes:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina has 2.7 times more Copper, 2.4 times more Iron, 5 times more Magnesium, 9.8 times more Manganese, 3.9 times more Phosphorus, 68.4 times more Selenium and 8 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.8 times more Potassium and 1.6 times more Water than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina and Cooked Ripe Red Tomatoes have similar amounts of Calcium per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina has 8.8 times more Energy, 13.6 times more Fat, 19.5 times more Omega 3, 13 times more Omega 6, 7.9 times more Carbohydrate, 6.6 times more Fiber and 6.1 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.9 times more Sugars and 18.7 times more Fructose than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina as well as Cooked Ripe Red Tomatoes have insufficient amounts of Glucose and Sucrose in 7 oz.