Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Radishes:
Cooked Ripe Red Tomatoes have more Vitamin A, 3 times more Vitamin B1, 2.1 times more Vitamin B3, 1.5 times more Vitamin C, more Vitamin E and 2.2 times more Vitamin K than Raw Radishes.
While Raw Radishes contain 1.8 times more Vitamin B2, 1.3 times more Vitamin B5 and 1.9 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Radishes have similar amounts of Vitamin B6 per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Radishes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Radishes:
Cooked Ripe Red Tomatoes have 1.5 times more Copper, 2 times more Iron, 1.5 times more Manganese and 1.4 times more Phosphorus than Raw Radishes.
While Raw Radishes contain 2.3 times more Calcium, 3.5 times more Sodium and 2 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Radishes have similar amounts of Magnesium, Potassium, Selenium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 1.3 times more Sugars, 1.8 times more Fructose and 1.4 times more Protein than Raw Radishes.
While Raw Radishes contain 15.5 times more Omega 3 and 2.3 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Radishes have similar amounts of Carbohydrate per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Radishes have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.