Lets compare vitamin content per 7 ounces of Partially Defatted Cottonseed Flour vs Stewed Canned Tomatoes:
Partially Defatted Glandless Cottonseed Flour have 2.4 times more Vitamin A, 45.7 times more Vitamin B1, 11.4 times more Vitamin B2, 5.7 times more Vitamin B3, 3.9 times more Vitamin B5, 45.2 times more Vitamin B6 and 45.8 times more Vitamin B9 than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 3.3 times more Vitamin C than Partially Defatted Glandless Cottonseed Flour.
Both Partially Defatted Glandless Cottonseed Flour as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Partially Defatted Cottonseed Flour vs Stewed Canned Tomatoes:
Partially Defatted Glandless Cottonseed Flour have 14.1 times more Calcium, 10.5 times more Copper, 9.5 times more Iron, 60.1 times more Magnesium, 36.3 times more Manganese, 79.9 times more Phosphorus, 8.6 times more Potassium, 9.3 times more Selenium and 68.8 times more Zinc than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 6.3 times more Sodium and 14.5 times more Water than Partially Defatted Glandless Cottonseed Flour.
Comparison of macro-nutrients per 7 ounces:
Partially Defatted Glandless Cottonseed Flour have 13.8 times more Energy, 32.6 times more Fat, 61.1 times more Saturated Fat, 39.5 times more Omega 6, 6.5 times more Carbohydrate, 3 times more Fiber and 45 times more Protein than Stewed Canned Ripe Red Tomatoes.
Both Partially Defatted Glandless Cottonseed Flour as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 7 oz.