Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Chinese Cabbage:
Cooked Ripe Red Tomatoes have 1.5 times more Vitamin B5 and 6.2 times more Vitamin E than Raw Chinese Cabbage.
While Raw Chinese Cabbage contains 9.3 times more Vitamin A, 3.2 times more Vitamin B2, 2.5 times more Vitamin B6, 5.1 times more Vitamin B9, 2 times more Vitamin C and 16.3 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Chinese Cabbage have similar amounts of Vitamin B1 and Vitamin B3 per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Chinese Cabbage have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Chinese Cabbage:
Cooked Ripe Red Tomatoes have 3.6 times more Copper than Raw Chinese Cabbage.
While Raw Chinese Cabbage contains 9.5 times more Calcium, 2.1 times more Magnesium, 1.5 times more Manganese, 1.3 times more Phosphorus, 5.9 times more Sodium and 1.4 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Chinese Cabbage have similar amounts of Iron, Potassium and Water per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Chinese Cabbage have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 1.8 times more Carbohydrate and 2.1 times more Sugars than Raw Chinese Cabbage.
While Raw Chinese Cabbage contains 27.5 times more Omega 3, 1.4 times more Fiber and 1.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Chinese Cabbage have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.