Lets compare vitamin content per 14 ounces of Napa Cabbage vs Cooked Ripe Red Tomatoes:
Raw Chinese Napa Cabbage has 2.3 times more Vitamin B2, 2.9 times more Vitamin B6, 6.1 times more Vitamin B9 and 15.3 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.5 times more Vitamin A, 1.3 times more Vitamin B3 and 4.7 times more Vitamin E than Raw Chinese Napa Cabbage.
Both Raw Chinese Napa Cabbage and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B1, Vitamin B5 and Vitamin C per 14 oz.
Both Raw Chinese Napa 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 Napa Cabbage vs Cooked Ripe Red Tomatoes:
Raw Chinese Napa Cabbage has 7 times more Calcium, 1.4 times more Magnesium, 1.8 times more Manganese and 1.6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.1 times more Copper and 2.2 times more Iron than Raw Chinese Napa Cabbage.
Both Raw Chinese Napa Cabbage and Cooked Ripe Red Tomatoes have similar amounts of Phosphorus, Potassium, Selenium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Chinese Napa Cabbage has 28.5 times more Omega 3, 1.7 times more Fiber and 1.3 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.8 times more Sugars than Raw Chinese Napa Cabbage.
Both Raw Chinese Napa Cabbage and Cooked Ripe Red Tomatoes have similar amounts of Carbohydrate per 14 oz.
Both Raw Chinese Napa Cabbage as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.