Lets compare vitamin content per 14 ounces of Butterbur vs Cooked Ripe Red Tomatoes:
Raw Butterbur has 1.2 times more Vitamin B6 and 1.4 times more Vitamin C than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 8 times more Vitamin A, 1.8 times more Vitamin B1, 2.7 times more Vitamin B3, 4 times more Vitamin B5 and 1.3 times more Vitamin B9 than Raw Butterbur.
Both Raw Butterbur and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B2 per 14 oz.
Both Raw 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 Butterbur vs Cooked Ripe Red Tomatoes:
Raw Butterbur has 9.4 times more Calcium, 1.4 times more Copper, 1.6 times more Magnesium, 2.6 times more Manganese, 3 times more Potassium and 1.8 times more Selenium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 6.8 times more Iron and 2.3 times more Phosphorus than Raw Butterbur.
Both Raw Butterbur and Cooked Ripe Red Tomatoes have similar amounts of Zinc and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes contain 2.4 times more Protein than Raw Butterbur.
Both Raw Butterbur and Cooked Ripe Red Tomatoes have similar amounts of Carbohydrate per 14 oz.
Both Raw Butterbur as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Cholesterol, Glucose and Sucrose in 14 oz.