Lets compare vitamin content per 100 grams of Wheat flour, white, all-purpose, enriched, calcium-fortified vs Cooked Ripe Red Tomatoes:
Wheat flour, white, all-purpose, enriched, calcium-fortified has 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.
While Cooked Ripe Red Tomatoes contain 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.
Both Wheat flour, white, all-purpose, enriched, calcium-fortified as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Wheat flour, white, all-purpose, enriched, calcium-fortified vs Cooked Ripe Red Tomatoes:
Wheat flour, white, all-purpose, enriched, calcium-fortified has 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.
While Cooked Ripe Red Tomatoes contain 2 times more Potassium and 7.9 times more Water than Wheat flour, white, all-purpose, enriched, calcium-fortified.
Comparison of macro-nutrients per 100 grams:
Wheat flour, white, all-purpose, enriched, calcium-fortified has 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 Wheat flour, white, all-purpose, enriched, calcium-fortified as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.