Lets compare vitamin content per 100 grams of ANCIENT HARVEST Cooked Gluten-free Pasta vs Tomatoes:
ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour has 3.2 times more Vitamin B1, 4.9 times more Vitamin B2 and 2.4 times more Vitamin B5 than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 42 times more Vitamin A, 1.3 times more Vitamin B3, 1.6 times more Vitamin B6, 1.9 times more Vitamin B9, more Vitamin C, 2.3 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 as well as Raw 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 Tomatoes:
ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour has 2.7 times more Iron, 3.7 times more Magnesium, 1.8 times more Manganese, 3.8 times more Phosphorus, more Selenium and 4.1 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 1.4 times more Calcium, 3.8 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 Raw Ripe Red Tomatoes have similar amounts of Copper 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, 10.4 times more Fat, 10.7 times more Omega 3, 11.4 times more Omega 6, 8 times more Carbohydrate, 2.8 times more Fiber and 3.7 times more Protein than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 8.8 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 Raw Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.