Lets compare vitamin content per 100 grams of Tomatoes vs Cooked 51% Whole Wheat Pasta with Enriched Semolina:
Raw Ripe Red Tomatoes have 1.2 times more Vitamin B6 and 39.5 times more Vitamin K than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
While Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contains 5.3 times more Vitamin B1, 7 times more Vitamin B2, 4.5 times more Vitamin B3, 2.9 times more Vitamin B5 and 2.5 times more Vitamin B9 than Raw Ripe Red Tomatoes.
Comparing minerals per 100 grams for Tomatoes vs Cooked 51% Whole Wheat Pasta with Enriched Semolina:
Raw Ripe Red Tomatoes have 3.3 times more Potassium and 1.5 times more Water than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
While Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contains 3.1 times more Copper, 5.9 times more Iron, 3.7 times more Magnesium, 8.6 times more Manganese, 4 times more Phosphorus, more Selenium and 6 times more Zinc than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina have similar amounts of Calcium per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Ripe Red Tomatoes have 4 times more Sugars and 19.6 times more Fructose than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
While Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contains 8.7 times more Energy, 7.4 times more Fat, 7.9 times more Carbohydrate, 3.8 times more Fiber and 6.4 times more Protein than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina have insufficient amounts of Glucose and Sucrose in 100 g.