Lets compare vitamin content per 100 grams of ANCIENT HARVEST Cooked Gluten-free Pasta vs Cooked Ripe Red Tomatoes:
ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour has 3.3 times more Vitamin B1, 4.2 times more Vitamin B2 and 1.6 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 24 times more Vitamin A, 1.6 times more Vitamin B6, 1.6 times more Vitamin B9, more Vitamin C, 2.4 times more Vitamin E and more Vitamin K than ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour.
Both ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3 per 100 g.
Both ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour 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 ANCIENT HARVEST Cooked Gluten-free Pasta vs Cooked Ripe Red Tomatoes:
ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour has 4.6 times more Magnesium, 2 times more Manganese, 3.3 times more Phosphorus, 4.4 times more Selenium and 5 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.6 times more Calcium, 3.5 times more Potassium and 1.5 times more Water than ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour.
Both ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour and Cooked Ripe Red Tomatoes have similar amounts of Copper and Iron per 100 g.
Comparison of macro-nutrients per 100 grams:
ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour has 8.4 times more Energy, 18.8 times more Fat, 16 times more Omega 3, 21.7 times more Omega 6, 7.8 times more Carbohydrate, 4.7 times more Fiber and 3.4 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 8.3 times more Sugars and more Fructose than ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour.
Both ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.