Lets compare vitamin content per 100 grams of White Gluten-Free Bread made with potato extract, rice starch, and rice flour vs Cooked Ripe Red Tomatoes:
Both White gluten-free Bread made with potato extract, rice starch, and rice flour and Cooked Ripe Red Tomatoes have similar amounts of vitamins per 100 g
Comparing minerals per 100 grams for White Gluten-Free Bread made with potato extract, rice starch, and rice flour vs Cooked Ripe Red Tomatoes:
White gluten-free Bread made with potato extract, rice starch, and rice flour has 2.2 times more Calcium, 1.2 times more Magnesium, 1.7 times more Manganese, 1.3 times more Phosphorus, 48 times more Sodium and 1.9 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.9 times more Copper, 2.4 times more Potassium and 3 times more Water than White gluten-free Bread made with potato extract, rice starch, and rice flour.
Both White gluten-free Bread made with potato extract, rice starch, and rice flour and Cooked Ripe Red Tomatoes have similar amounts of Iron per 100 g.
Comparison of macro-nutrients per 100 grams:
White gluten-free Bread made with potato extract, rice starch, and rice flour has 17.8 times more Energy, 97.3 times more Fat, 22.6 times more Saturated Fat, 291.5 times more Omega 3, 38.6 times more Omega 6, 13.2 times more Carbohydrate, 3.4 times more Sugars, 3.7 times more Fructose, 5 times more Fiber and 3.3 times more Protein than Cooked Ripe Red Tomatoes.
Both White gluten-free Bread made with potato extract, rice starch, and rice flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Glucose and Sucrose in 100 g.