Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Eggplant:
Cooked Ripe Red Tomatoes have 24 times more Vitamin A, 10.4 times more Vitamin C and 1.9 times more Vitamin E than Raw Eggplant.
While Raw Eggplant contains 1.7 times more Vitamin B2, 2.2 times more Vitamin B5, 1.7 times more Vitamin B9 and 1.3 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Eggplant have similar amounts of Vitamin B1, Vitamin B3 and Vitamin B6 per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Eggplant have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Eggplant:
Cooked Ripe Red Tomatoes have 1.2 times more Calcium and 3 times more Iron than Raw Eggplant.
While Raw Eggplant contains 1.6 times more Magnesium and 2.2 times more Manganese than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Eggplant have similar amounts of Copper, Phosphorus, Potassium, Zinc and Water per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Eggplant have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Eggplant contains 1.5 times more Carbohydrate, 1.4 times more Sugars and 4.3 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Eggplant have similar amounts of Fructose and Protein per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Eggplant have insufficient amounts of Energy, Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.