Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Lambsquarters:
Cooked Ripe Red Tomatoes have 1.4 times more Vitamin B5 than Raw Lambsquarters.
While Raw Lambsquarters contain 24.2 times more Vitamin A, 4.4 times more Vitamin B1, 20 times more Vitamin B2, 2.3 times more Vitamin B3, 3.5 times more Vitamin B6, 2.3 times more Vitamin B9 and 3.5 times more Vitamin C than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Lambsquarters have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Lambsquarters:
Raw Lambsquarters contain 28.1 times more Calcium, 3.9 times more Copper, 1.8 times more Iron, 3.8 times more Magnesium, 7.4 times more Manganese, 2.6 times more Phosphorus, 2.1 times more Potassium, 1.8 times more Selenium, 3.9 times more Sodium and 3.1 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Lambsquarters have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Lambsquarters contain 2.4 times more Energy, 18 times more Omega 3, 7.5 times more Omega 6, 1.8 times more Carbohydrate, 5.7 times more Fiber and 4.4 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Lambsquarters have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.