Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Butterbur:
Cooked Ripe Red Tomatoes have 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.
While Raw Butterbur contains 1.4 times more Vitamin C than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Butterbur have similar amounts of Vitamin B2 and Vitamin B6 per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Butterbur have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Butterbur:
Cooked Ripe Red Tomatoes have 6.8 times more Iron and 2.3 times more Phosphorus than Raw Butterbur.
While Raw Butterbur contains 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.
Both Cooked Ripe Red Tomatoes and Raw Butterbur have similar amounts of Zinc and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 2.4 times more Protein than Raw Butterbur.
Both Cooked Ripe Red Tomatoes and Raw Butterbur have similar amounts of Carbohydrate per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Butterbur have insufficient amounts of Energy, Fat, Cholesterol, Glucose and Sucrose in 14 oz.