Lets compare vitamin content per 7 ounces of Unenriched Bleached 15% Protein White (industrial) Wheat Flour vs Cooked Ripe Red Tomatoes:
Unenriched Bleached 15% Protein White (industrial) Wheat Flour has 5.4 times more Vitamin B1, 3.3 times more Vitamin B2, 2.3 times more Vitamin B3, 3.3 times more Vitamin B5 and 2.4 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 1.8 times more Vitamin B6, more Vitamin C, 11.2 times more Vitamin E and 9.3 times more Vitamin K than Unenriched Bleached 15% Protein White (industrial) Wheat Flour.
Both Unenriched Bleached 15% Protein White (industrial) Wheat Flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Unenriched Bleached 15% Protein White (industrial) Wheat Flour vs Cooked Ripe Red Tomatoes:
Unenriched Bleached 15% Protein White (industrial) Wheat Flour has 1.5 times more Calcium, 2.6 times more Copper, 1.9 times more Iron, 4.2 times more Magnesium, 5.4 times more Manganese, 4.6 times more Phosphorus, 56.2 times more Selenium and 8.3 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.8 times more Potassium and 7.3 times more Water than Unenriched Bleached 15% Protein White (industrial) Wheat Flour.
Comparison of macro-nutrients per 7 ounces:
Unenriched Bleached 15% Protein White (industrial) Wheat Flour has 20.1 times more Energy, 12.8 times more Fat, 8.5 times more Omega 3, 16.5 times more Omega 6, 17.4 times more Carbohydrate, 3.4 times more Fiber and 16.1 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.7 times more Sugars and 43.7 times more Fructose than Unenriched Bleached 15% Protein White (industrial) Wheat Flour.
Both Unenriched Bleached 15% Protein White (industrial) Wheat Flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.