Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Light Rye Flour:
Cooked Ripe Red Tomatoes have more Vitamin A and more Vitamin C than Light Rye Flour.
While Light Rye Flour contains 9.2 times more Vitamin B1, 4.1 times more Vitamin B2, 1.5 times more Vitamin B3, 5.2 times more Vitamin B5, 3 times more Vitamin B6, 1.8 times more Vitamin B9, 1.5 times more Vitamin E and 2.1 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Light Rye Flour have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Light Rye Flour:
Cooked Ripe Red Tomatoes have 8.3 times more Water than Light Rye Flour.
While Light Rye Flour contains 2.8 times more Copper, 1.3 times more Iron, 3.6 times more Magnesium, 11.1 times more Manganese, 4.6 times more Phosphorus, 35.2 times more Selenium and 9.5 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Light Rye Flour have similar amounts of Calcium and Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 2.7 times more Sugars and 14.6 times more Fructose than Light Rye Flour.
While Light Rye Flour contains 19.8 times more Energy, 12.1 times more Fat, 41.5 times more Omega 3, 11.9 times more Omega 6, 19.1 times more Carbohydrate, 11.4 times more Fiber and 10.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Light Rye Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.