Lets compare vitamin content per 14 ounces of Boiled Butterbur vs Cooked Ripe Red Tomatoes:
Cooked Ripe Red Tomatoes contain 24 times more Vitamin A, 3.6 times more Vitamin B1, 2.2 times more Vitamin B2, 5.3 times more Vitamin B3, 7.2 times more Vitamin B5, 1.5 times more Vitamin B6 and 3.3 times more Vitamin B9 than Boiled and Drained Butterbur.
Both Boiled and Drained Butterbur and Cooked Ripe Red Tomatoes have similar amounts of Vitamin C per 14 oz.
Both Boiled and Drained Butterbur 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 Boiled Butterbur vs Cooked Ripe Red Tomatoes:
Boiled and Drained Butterbur has 5.4 times more Calcium, 1.5 times more Manganese, 1.6 times more Potassium and 1.8 times more Selenium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Copper, 6.8 times more Iron, 4 times more Phosphorus and 1.6 times more Zinc than Boiled and Drained Butterbur.
Both Boiled and Drained Butterbur and Cooked Ripe Red Tomatoes have similar amounts of Magnesium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes contain 1.9 times more Carbohydrate and 4.1 times more Protein than Boiled and Drained Butterbur.
Both Boiled and Drained Butterbur as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Cholesterol, Glucose and Sucrose in 14 oz.