Lets compare vitamin content per 7 ounces of Cooked Ripe Red Tomatoes vs Whole Soft Wheat Flour:
Cooked Ripe Red Tomatoes have more Vitamin A, more Vitamin C and 1.5 times more Vitamin K than Soft Wheat Whole Grain Flour.
While Soft Wheat Whole Grain Flour contains 8.3 times more Vitamin B1, 8.5 times more Vitamin B2, 10.1 times more Vitamin B3, 7.8 times more Vitamin B5, 2.4 times more Vitamin B6 and 2.2 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Soft Wheat Whole Grain Flour have similar amounts of Vitamin E per 7 oz.
Both Cooked Ripe Red Tomatoes as well as Soft Wheat Whole Grain Flour have insufficient amounts of Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked Ripe Red Tomatoes vs Whole Soft Wheat Flour:
Cooked Ripe Red Tomatoes have 7.6 times more Water than Soft Wheat Whole Grain Flour.
While Soft Wheat Whole Grain Flour contains 3 times more Calcium, 6.3 times more Copper, 5.5 times more Iron, 13 times more Magnesium, 32.4 times more Manganese, 11.5 times more Phosphorus, 1.8 times more Potassium, 25.4 times more Selenium and 21.1 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 7 ounces:
Cooked Ripe Red Tomatoes have 2.4 times more Sugars than Soft Wheat Whole Grain Flour.
While Soft Wheat Whole Grain Flour contains 18.4 times more Energy, 17.7 times more Fat, 28.7 times more Saturated Fat, 18.6 times more Carbohydrate, 18.7 times more Fiber and 10.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Soft Wheat Whole Grain Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.