Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs White Gluten-Free Bread made with potato extract, rice starch, and rice flour:
Both Cooked Ripe Red Tomatoes and White gluten-free Bread made with potato extract, rice starch, and rice flour have similar amounts of vitamins per 100 g
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs White Gluten-Free Bread made with potato extract, rice starch, and rice flour:
Cooked Ripe Red Tomatoes have 1.9 times more Copper, 2.4 times more Potassium and 3 times more Water than White gluten-free Bread made with potato extract, rice starch, and rice flour.
While White gluten-free Bread made with potato extract, rice starch, and rice flour contains 2.2 times more Calcium, 1.7 times more Manganese, 1.3 times more Phosphorus, 48 times more Sodium and 1.9 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and White gluten-free Bread made with potato extract, rice starch, and rice flour have similar amounts of Iron and Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
White gluten-free Bread made with potato extract, rice starch, and rice flour contains 17.8 times more Energy, 97.3 times more Fat, 22.6 times more Saturated Fat, 291.5 times more Omega 3, 38.6 times more Omega 6, 13.2 times more Carbohydrate, 3.4 times more Sugars, 3.7 times more Fructose, 5 times more Fiber and 3.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as White gluten-free Bread made with potato extract, rice starch, and rice flour have insufficient amounts of Glucose and Sucrose in 100 g.