Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Carob flour:
Cooked Ripe Red Tomatoes have 24 times more Vitamin A, 2.7 times more Vitamin B5, 114 times more Vitamin C and more Vitamin K than Carob flour.
While Carob flour contains 1.5 times more Vitamin B1, 21 times more Vitamin B2, 3.6 times more Vitamin B3, 4.6 times more Vitamin B6 and 2.2 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Carob flour have similar amounts of Vitamin E per 100 g.
Both Cooked Ripe Red Tomatoes as well as Carob flour have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Carob flour:
Cooked Ripe Red Tomatoes have 26.4 times more Water than Carob flour.
While Carob flour contains 31.6 times more Calcium, 7.6 times more Copper, 4.3 times more Iron, 6 times more Magnesium, 4.8 times more Manganese, 2.8 times more Phosphorus, 3.8 times more Potassium, 10.6 times more Selenium, 3.2 times more Sodium and 6.6 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 100 grams:
Carob flour contains 12.3 times more Energy, 5 times more Omega 6, 22.2 times more Carbohydrate, 19.7 times more Sugars, 56.9 times more Fiber and 4.9 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Carob flour have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 100 g.