Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs White Gluten-free Bread made with rice flour, corn starch or tapioca:
Cooked Ripe Red Tomatoes have more Vitamin A, more Vitamin C and 9.3 times more Vitamin K than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
While White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contains 10.4 times more Vitamin B1, 23 times more Vitamin B2, 5.2 times more Vitamin B3 and 2.8 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and White Gluten-free Bread made with rice flour, corn starch, and/or tapioca have similar amounts of Vitamin B6 and Vitamin E per 100 g.
Both Cooked Ripe Red Tomatoes as well as White Gluten-free Bread made with rice flour, corn starch, and/or tapioca have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs White Gluten-free Bread made with rice flour, corn starch or tapioca:
Cooked Ripe Red Tomatoes have 2.9 times more Potassium and 2.2 times more Water than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
While White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contains 12.5 times more Calcium, 3.9 times more Iron, 1.3 times more Magnesium, 2 times more Manganese, 1.8 times more Phosphorus, 40.6 times more Sodium and 3.4 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and White Gluten-free Bread made with rice flour, corn starch, and/or tapioca have similar amounts of Copper per 100 g.
Both Cooked Ripe Red Tomatoes as well as White Gluten-free Bread made with rice flour, corn starch, and/or tapioca have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 1.3 times more Fructose than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
While White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contains 13.8 times more Energy, 47.6 times more Fat, 65.1 times more Saturated Fat, 11.8 times more Omega 6, 11.4 times more Carbohydrate, 1.4 times more Sugars, 6.1 times more Fiber and 4.5 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as White Gluten-free Bread made with rice flour, corn starch, and/or tapioca have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.