Lets compare vitamin content per 14 ounces of Cooked Chinese Broccoli vs Cooked Ripe Red Tomatoes:
Cooked Chinese Broccoli has 3.4 times more Vitamin A, 2.6 times more Vitamin B1, 6.6 times more Vitamin B2, 1.2 times more Vitamin B5, 7.6 times more Vitamin B9, 1.2 times more Vitamin C and 30.3 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Chinese Broccoli and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3, Vitamin B6 and Vitamin E per 14 oz.
Both Cooked Chinese Broccoli as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Chinese Broccoli vs Cooked Ripe Red Tomatoes:
Cooked Chinese Broccoli has 9.1 times more Calcium, 2 times more Magnesium, 2.5 times more Manganese, 1.5 times more Phosphorus, 2.6 times more Selenium and 2.8 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Chinese Broccoli and Cooked Ripe Red Tomatoes have similar amounts of Copper, Iron, Potassium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Chinese Broccoli has 129 times more Omega 3 and 3.6 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3 times more Sugars than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli and Cooked Ripe Red Tomatoes have similar amounts of Carbohydrate and Protein per 14 oz.
Both Cooked Chinese Broccoli as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.