Lets compare vitamin content per 14 ounces of Boiled Chinese Cabbage vs Cooked Ripe Red Tomatoes:
Boiled and Drained Chinese Cabbage has 8.8 times more Vitamin A, 2.9 times more Vitamin B2, 2.1 times more Vitamin B6, 3.2 times more Vitamin B9 and 12.1 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.6 times more Vitamin B5 and 6.2 times more Vitamin E than Boiled and Drained Chinese Cabbage.
Both Boiled and Drained Chinese Cabbage and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B1, Vitamin B3 and Vitamin C per 14 oz.
Both Boiled and Drained Chinese Cabbage 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 Chinese Cabbage vs Cooked Ripe Red Tomatoes:
Boiled and Drained Chinese Cabbage has 8.5 times more Calcium, 1.5 times more Iron, 1.2 times more Magnesium, 1.4 times more Manganese, 1.7 times more Potassium, 3.1 times more Sodium and 1.2 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.9 times more Copper than Boiled and Drained Chinese Cabbage.
Both Boiled and Drained Chinese Cabbage and Cooked Ripe Red Tomatoes have similar amounts of Phosphorus and Water per 14 oz.
Both Boiled and Drained Chinese Cabbage as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled and Drained Chinese Cabbage has 20.5 times more Omega 3, 1.4 times more Fiber and 1.6 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.3 times more Carbohydrate and 3 times more Sugars than Boiled and Drained Chinese Cabbage.
Both Boiled and Drained Chinese Cabbage as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.