Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Wheat flour, white, all-purpose, enriched, calcium-fortified:
Cooked Ripe Red Tomatoes have more Vitamin A, 1.8 times more Vitamin B6, more Vitamin C and 9.3 times more Vitamin E than Wheat flour, white, all-purpose, enriched, calcium-fortified.
While Wheat flour, white, all-purpose, enriched, calcium-fortified contains 21.8 times more Vitamin B1, 22.5 times more Vitamin B2, 11.1 times more Vitamin B3, 3.4 times more Vitamin B5 and 14.1 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Wheat flour, white, all-purpose, enriched, calcium-fortified have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Wheat flour, white, all-purpose, enriched, calcium-fortified:
Cooked Ripe Red Tomatoes have 2 times more Potassium and 7.9 times more Water than Wheat flour, white, all-purpose, enriched, calcium-fortified.
While Wheat flour, white, all-purpose, enriched, calcium-fortified contains 22.9 times more Calcium, 1.9 times more Copper, 6.8 times more Iron, 2.4 times more Magnesium, 6.5 times more Manganese, 3.9 times more Phosphorus and 5 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 100 grams:
Wheat flour, white, all-purpose, enriched, calcium-fortified contains 20.2 times more Energy, 8.9 times more Fat, 11 times more Omega 3, 9.3 times more Omega 6, 19 times more Carbohydrate, 3.9 times more Fiber and 10.9 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Wheat flour, white, all-purpose, enriched, calcium-fortified have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.