Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Dry parboiled Long-grain White Rice:
Cooked Ripe Red Tomatoes have 1.6 times more Vitamin B9, more Vitamin C, 18.7 times more Vitamin E and 28 times more Vitamin K than Dry parboiled Long-grain White Rice.
While Dry parboiled Long-grain White Rice contains 6.2 times more Vitamin B1, 2.3 times more Vitamin B2, 9.5 times more Vitamin B3, 5.2 times more Vitamin B5 and 5.7 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Dry parboiled Long-grain White Rice have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Dry parboiled Long-grain White Rice:
Cooked Ripe Red Tomatoes have 1.3 times more Potassium and 9.6 times more Water than Dry parboiled Long-grain White Rice.
While Dry parboiled Long-grain White Rice contains 6.5 times more Calcium, 3.8 times more Copper, 3 times more Magnesium, 9.9 times more Manganese, 5.5 times more Phosphorus, 39.8 times more Selenium and 7.3 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Dry parboiled Long-grain White Rice have similar amounts of Iron per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 7.5 times more Sugars and 65.5 times more Fructose than Dry parboiled Long-grain White Rice.
While Dry parboiled Long-grain White Rice contains 20.8 times more Energy, 9.4 times more Fat, 8.5 times more Omega 3, 7.3 times more Omega 6, 20.2 times more Carbohydrate, 2.6 times more Fiber and 7.9 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Dry parboiled Long-grain White Rice have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.