Lets compare vitamin content per 100 grams of Cooked parboiled enriched Long-grain White Rice vs Cooked Ripe Red Tomatoes:
Cooked parboiled enriched Long-grain White Rice has 5.9 times more Vitamin B1, 4.3 times more Vitamin B3, 2.5 times more Vitamin B5, 2 times more Vitamin B6 and 6.2 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin C, 56 times more Vitamin E and more Vitamin K than Cooked parboiled enriched Long-grain White Rice.
Both Cooked parboiled enriched Long-grain White Rice and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B2 per 100 g.
Both Cooked parboiled enriched Long-grain White Rice 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 Cooked parboiled enriched Long-grain White Rice vs Cooked Ripe Red Tomatoes:
Cooked parboiled enriched Long-grain White Rice has 1.7 times more Calcium, 2.7 times more Iron, 3.4 times more Manganese, 2 times more Phosphorus, 18.6 times more Selenium and 2.6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.9 times more Potassium and 1.3 times more Water than Cooked parboiled enriched Long-grain White Rice.
Both Cooked parboiled enriched Long-grain White Rice and Cooked Ripe Red Tomatoes have similar amounts of Copper and Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked parboiled enriched Long-grain White Rice has 6.8 times more Energy, 8.5 times more Omega 3, 6.5 times more Carbohydrate, 1.3 times more Fiber and 3.1 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 22.6 times more Sugars and 65.5 times more Fructose than Cooked parboiled enriched Long-grain White Rice.
Both Cooked parboiled enriched Long-grain White Rice as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.