Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain 3.9 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch:
Cooked Ripe Red Tomatoes have 1.4 times more Potassium and 3.3 times more Water than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch.
While Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain 7.5 times more Calcium, 4.9 times more Magnesium, 7.6 times more Manganese, 4.5 times more Phosphorus, 64.3 times more Sodium and 5 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch have similar amounts of Copper and Iron per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 3.7 times more Fructose than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch.
While Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain 17.2 times more Energy, 58.2 times more Fat, 13.7 times more Carbohydrate, 3.8 times more Sugars, 5.1 times more Fiber and 8.4 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch have insufficient amounts of Glucose and Sucrose in 100 g.