Lets compare vitamin content per 100 grams of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Cooked Ripe Red Tomatoes:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 5 times more Vitamin B1, 14.5 times more Vitamin B2 and 2.7 times more Vitamin B3 than Cooked Ripe Red Tomatoes.
Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B6 per 100 g.
Comparing minerals per 100 grams for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Cooked Ripe Red Tomatoes:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 5.5 times more Calcium, 3.4 times more Magnesium, 4.8 times more Manganese, 2.8 times more Phosphorus, 46.4 times more Sodium and 4.1 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.8 times more Potassium and 2.9 times more Water than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and Cooked Ripe Red Tomatoes have similar amounts of Copper and Iron per 100 g.
Comparison of macro-nutrients per 100 grams:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 17.2 times more Energy, 84.9 times more Fat, 417.5 times more Omega 3, 37.4 times more Omega 6, 12.2 times more Carbohydrate, 3.9 times more Sugars, 7 times more Fiber and 7.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and Cooked Ripe Red Tomatoes have similar amounts of Fructose per 100 g.
Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Glucose and Sucrose in 100 g.