Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Chinese Broccoli:
Raw Chinese Broccoli contains 3.6 times more Vitamin A, 2.8 times more Vitamin B1, 7 times more Vitamin B2, 8 times more Vitamin B9, 1.3 times more Vitamin C and 31.8 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Chinese Broccoli have similar amounts of Vitamin B3, Vitamin B6 and Vitamin E per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Chinese Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Chinese Broccoli:
Raw Chinese Broccoli contains 9.5 times more Calcium, 2.1 times more Magnesium, 1.5 times more Phosphorus, 1.3 times more Potassium, 2.8 times more Selenium and 2.9 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Chinese Broccoli have similar amounts of Copper, Iron and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 2.8 times more Sugars than Raw Chinese Broccoli.
While Raw Chinese Broccoli contains 135.5 times more Omega 3, 3.7 times more Fiber and 1.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Chinese Broccoli have similar amounts of Carbohydrate per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Chinese Broccoli have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.