Lets compare vitamin content per 100 grams of Partially Defatted Cottonseed Flour vs Tomatoes:
Partially Defatted Glandless Cottonseed Flour have 56.8 times more Vitamin B1, 21 times more Vitamin B2, 6.8 times more Vitamin B3, 5 times more Vitamin B5, 9.6 times more Vitamin B6 and 15.3 times more Vitamin B9 than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 1.9 times more Vitamin A and 5.7 times more Vitamin C than Partially Defatted Glandless Cottonseed Flour.
Both Partially Defatted Glandless Cottonseed 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 Partially Defatted Cottonseed Flour vs Tomatoes:
Partially Defatted Glandless Cottonseed Flour have 47.8 times more Calcium, 20 times more Copper, 46.9 times more Iron, 65.5 times more Magnesium, 18.8 times more Manganese, 66.5 times more Phosphorus, 7.5 times more Potassium, more Selenium, 7 times more Sodium and 68.8 times more Zinc than Raw Ripe Red Tomatoes.
While Raw 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, 31 times more Fat, 56.7 times more Saturated Fat, 36.6 times more Omega 6, 10.4 times more Carbohydrate, 2.5 times more Fiber and 46.5 times more Protein than Raw Ripe Red Tomatoes.
Both Partially Defatted Glandless Cottonseed Flour as well as Raw Ripe Red Tomatoes have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.