Lets compare vitamin content per 14 ounces of Ginger Root vs Cooked Ripe Red Tomatoes:
Raw Ginger Root has 1.5 times more Vitamin B2, 1.4 times more Vitamin B3, 1.6 times more Vitamin B5 and 2 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 1.4 times more Vitamin B1, 4.6 times more Vitamin C, 2.2 times more Vitamin E and 28 times more Vitamin K than Raw Ginger Root.
Both Raw Ginger Root and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B9 per 14 oz.
Both Raw Ginger Root 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 Ginger Root vs Cooked Ripe Red Tomatoes:
Raw Ginger Root has 1.5 times more Calcium, 3 times more Copper, 4.8 times more Magnesium, 2.2 times more Manganese, 1.2 times more Phosphorus, 1.9 times more Potassium, 1.4 times more Selenium and 2.4 times more Zinc than Cooked Ripe Red Tomatoes.
Both Raw Ginger Root and Cooked Ripe Red Tomatoes have similar amounts of Iron and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Ginger Root has 4.4 times more Energy, 17 times more Omega 3, 4.4 times more Carbohydrate, 2.9 times more Fiber and 1.9 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.5 times more Sugars than Raw Ginger Root.
Both Raw Ginger Root as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.