Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Oat Flour:
Cooked Ripe Red Tomatoes have more Vitamin A and more Vitamin C than Partially Debranned Oat Flour.
While Partially Debranned Oat Flour contains 19.2 times more Vitamin B1, 5.7 times more Vitamin B2, 2.8 times more Vitamin B3, 1.6 times more Vitamin B5, 1.6 times more Vitamin B6 and 2.5 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Partially Debranned Oat Flour have similar amounts of Vitamin E and Vitamin K per 100 g.
Both Cooked Ripe Red Tomatoes as well as Partially Debranned Oat Flour have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Oat Flour:
Cooked Ripe Red Tomatoes have 11 times more Water than Partially Debranned Oat Flour.
While Partially Debranned Oat Flour contains 5 times more Calcium, 5.8 times more Copper, 5.9 times more Iron, 16 times more Magnesium, 38.3 times more Manganese, 16.1 times more Phosphorus, 1.7 times more Potassium, 68 times more Selenium, 1.7 times more Sodium and 22.9 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 3.1 times more Sugars and more Fructose than Partially Debranned Oat Flour.
While Partially Debranned Oat Flour contains 22.4 times more Energy, 82.9 times more Fat, 107.1 times more Saturated Fat, 72.5 times more Omega 3, 75.8 times more Omega 6, 16.4 times more Carbohydrate, 9.3 times more Fiber and 15.4 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Partially Debranned Oat Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.