Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Sunflower Seed Flour:
Cooked Ripe Red Tomatoes have 12 times more Vitamin A and 17.5 times more Vitamin C than Partially Defatted Sunflower Seed Flour.
While Partially Defatted Sunflower Seed Flour contains 88.5 times more Vitamin B1, 12.1 times more Vitamin B2, 13.7 times more Vitamin B3, 51.2 times more Vitamin B5, 9.5 times more Vitamin B6 and 17.1 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Partially Defatted Sunflower Seed Flour have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Sunflower Seed Flour:
Cooked Ripe Red Tomatoes have 3.3 times more Potassium and 12.6 times more Water than Partially Defatted Sunflower Seed Flour.
While Partially Defatted Sunflower Seed Flour contains 10.4 times more Calcium, 22.8 times more Copper, 9.7 times more Iron, 38.4 times more Magnesium, 18.8 times more Manganese, 24.6 times more Phosphorus, 116.4 times more Selenium and 35.4 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 100 grams:
Partially Defatted Sunflower Seed Flour contains 18.1 times more Energy, 14.6 times more Fat, 20.7 times more Omega 6, 8.9 times more Carbohydrate, 7.4 times more Fiber and 50.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Partially Defatted Sunflower Seed Flour have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.