Lets compare vitamin content per 100 grams of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Tomatoes:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 4.9 times more Vitamin B1, 16.8 times more Vitamin B2 and 2.4 times more Vitamin B3 than Raw Ripe Red Tomatoes.
Both Whole Grain 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 Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Tomatoes:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 6 times more Calcium, 1.3 times more Copper, 2.8 times more Iron, 2.8 times more Magnesium, 4.4 times more Manganese, 3.2 times more Phosphorus, 102 times more Sodium and 3.4 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 1.9 times more Potassium and 2.9 times more Water than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
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, 46.7 times more Fat, 278.3 times more Omega 3, 19.6 times more Omega 6, 12.6 times more Carbohydrate, 3.7 times more Sugars, 4.1 times more Fiber and 8.2 times more Protein than Raw Ripe Red Tomatoes.
Both Whole Grain 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 Whole Grain 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.