Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs TINKYADA Cooked Brown Rice Flour Pasta:
Cooked Ripe Red Tomatoes have more Vitamin A, 3.3 times more Vitamin B9, more Vitamin C, more Vitamin E and 9.3 times more Vitamin K than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
While TINKYADA Cooked Brown Rice Flour Gluten-free Pasta contains 2.6 times more Vitamin B1, 3.7 times more Vitamin B2, 2.8 times more Vitamin B3 and 2 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and TINKYADA Cooked Brown Rice Flour Gluten-free Pasta have similar amounts of Vitamin B6 per 100 g.
Both Cooked Ripe Red Tomatoes as well as TINKYADA Cooked Brown Rice Flour Gluten-free Pasta have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs TINKYADA Cooked Brown Rice Flour Pasta:
Cooked Ripe Red Tomatoes have 2.2 times more Calcium, 1.3 times more Iron, 8.7 times more Potassium and 1.5 times more Water than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
While TINKYADA Cooked Brown Rice Flour Gluten-free Pasta contains 4 times more Magnesium, 11.7 times more Manganese, 3.1 times more Phosphorus, 22.2 times more Selenium and 5.9 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and TINKYADA Cooked Brown Rice Flour Gluten-free Pasta have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have more Sugars and more Fructose than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
While TINKYADA Cooked Brown Rice Flour Gluten-free Pasta contains 7.7 times more Energy, 15.2 times more Fat, 10.2 times more Omega 6, 8 times more Carbohydrate, 2.4 times more Fiber and 3.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as TINKYADA Cooked Brown Rice Flour Gluten-free Pasta have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.