Lets compare vitamin content per 100 grams of White Gluten-Free Bread made with tapioca starch and brown rice flour vs Tomatoes:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 3.6 times more Vitamin B1, 14.2 times more Vitamin B2, 2.4 times more Vitamin B3, 1.3 times more Vitamin B9 and 3 times more Vitamin E than Raw Ripe Red Tomatoes.
Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Raw Ripe Red Tomatoes have similar amounts of Vitamin B6 per 100 g.
Comparing minerals per 100 grams for White Gluten-Free Bread made with tapioca starch and brown rice flour vs Tomatoes:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 5.9 times more Calcium, 2 times more Iron, 2.3 times more Magnesium, 3.9 times more Manganese, 2.9 times more Phosphorus, more Selenium, 103 times more Sodium and 3 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 2.2 times more Potassium and 2.8 times more Water than White Gluten-Free Bread made with tapioca starch and brown rice flour.
Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Raw Ripe Red Tomatoes have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 16.6 times more Energy, 40.1 times more Fat, 22.5 times more Saturated Fat, 173.3 times more Omega 3, 17.8 times more Omega 6, 13.1 times more Carbohydrate, 4.3 times more Sugars, 4.6 times more Fiber and 6.1 times more Protein than Raw Ripe Red Tomatoes.
Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Raw Ripe Red Tomatoes have similar amounts of Fructose per 100 g.
Both White Gluten-Free Bread made with tapioca starch and brown rice flour as well as Raw Ripe Red Tomatoes have insufficient amounts of Glucose and Sucrose in 100 g.