Lets compare vitamin content per 100 grams of Partially Defatted Cottonseed Flour vs Cooked Ripe Red Tomatoes:
Partially Defatted Glandless Cottonseed Flour have 58.4 times more Vitamin B1, 18.1 times more Vitamin B2, 7.6 times more Vitamin B3, 3.5 times more Vitamin B5, 9.7 times more Vitamin B6 and 17.6 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 9.5 times more Vitamin C than Partially Defatted Glandless Cottonseed Flour.
Both Partially Defatted Glandless Cottonseed Flour and Cooked Ripe Red Tomatoes have similar amounts of Vitamin A per 100 g.
Both Partially Defatted Glandless Cottonseed 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 Partially Defatted Cottonseed Flour vs Cooked Ripe Red Tomatoes:
Partially Defatted Glandless Cottonseed Flour have 43.5 times more Calcium, 15.7 times more Copper, 18.6 times more Iron, 80.1 times more Magnesium, 20.4 times more Manganese, 57 times more Phosphorus, 8.1 times more Potassium, 11.2 times more Selenium, 3.2 times more Sodium and 83.5 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 15 times more Water than Partially Defatted Glandless Cottonseed Flour.
Comparison of macro-nutrients per 100 grams:
Partially Defatted Glandless Cottonseed Flour have 19.9 times more Energy, 56.4 times more Fat, 105.9 times more Saturated Fat, 69.6 times more Omega 6, 10.1 times more Carbohydrate, 4.3 times more Fiber and 43.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Partially Defatted Glandless Cottonseed Flour as well as Cooked Ripe Red Tomatoes have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.