Lets compare vitamin content per 100 grams of Toasted Sprouted Wheat Bread vs Cooked Ripe Red Tomatoes:
Toasted Sprouted Wheat Bread has 5.6 times more Vitamin B1, 3.9 times more Vitamin B2, 4.8 times more Vitamin B3 and 2.7 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin B9, more Vitamin C, 1.6 times more Vitamin E and 2.3 times more Vitamin K than Toasted Sprouted Wheat Bread.
Both Toasted Sprouted Wheat Bread as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Toasted Sprouted Wheat Bread vs Cooked Ripe Red Tomatoes:
Toasted Sprouted Wheat Bread has 3 times more Copper, 3 times more Iron, 7.9 times more Magnesium, 6.9 times more Phosphorus, 65.2 times more Selenium, 46.8 times more Sodium and 9.7 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Calcium and 2 times more Water than Toasted Sprouted Wheat Bread.
Both Toasted Sprouted Wheat Bread and Cooked Ripe Red Tomatoes have similar amounts of Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Toasted Sprouted Wheat Bread has 11.4 times more Energy, 9.2 times more Carbohydrate, 8.1 times more Fiber and 15.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Toasted Sprouted Wheat Bread and Cooked Ripe Red Tomatoes have similar amounts of Sugars per 100 g.
Both Toasted Sprouted Wheat Bread as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.