Lets compare vitamin content per 100 grams of Tomatoes vs Whole Sorghum Flour:
Raw Ripe Red Tomatoes have more Vitamin A, 17.1 times more Vitamin C and 1.2 times more Vitamin K than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 8.9 times more Vitamin B1, 3.2 times more Vitamin B2, 7.6 times more Vitamin B3, 6.1 times more Vitamin B5, 4.1 times more Vitamin B6 and 1.7 times more Vitamin B9 than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Whole-grain Sorghum Flour have similar amounts of Vitamin E per 100 g.
Comparing minerals per 100 grams for Tomatoes vs Whole Sorghum Flour:
Raw Ripe Red Tomatoes have 9.2 times more Water than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 4.3 times more Copper, 11.6 times more Iron, 11.2 times more Magnesium, 11 times more Manganese, 11.6 times more Phosphorus, 1.4 times more Potassium, more Selenium and 9.6 times more Zinc than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Whole-grain Sorghum Flour have similar amounts of Calcium per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Ripe Red Tomatoes have 1.4 times more Sugars and 8.6 times more Fructose than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 19.9 times more Energy, 16.7 times more Fat, 18.9 times more Saturated Fat, 20.3 times more Omega 3, 16.7 times more Omega 6, 19.7 times more Carbohydrate, 5.5 times more Fiber and 9.6 times more Protein than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Whole-grain Sorghum Flour have insufficient amounts of Glucose and Sucrose in 100 g.