Lets compare vitamin content per 1 kilogram of Cooked Chinese Broccoli vs Tomatoes:
Cooked Chinese Broccoli has 2 times more Vitamin A, 2.6 times more Vitamin B1, 7.7 times more Vitamin B2, 1.8 times more Vitamin B5, 6.6 times more Vitamin B9, 2.1 times more Vitamin C and 10.7 times more Vitamin K than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 1.4 times more Vitamin B3 than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli and Raw Ripe Red Tomatoes have similar amounts of Vitamin B6 and Vitamin E per 1 kg.
Both Cooked Chinese Broccoli as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Cooked Chinese Broccoli vs Tomatoes:
Cooked Chinese Broccoli has 10 times more Calcium, 2.1 times more Iron, 1.6 times more Magnesium, 2.3 times more Manganese, 1.7 times more Phosphorus, more Selenium and 2.3 times more Zinc than Raw Ripe Red Tomatoes.
Both Cooked Chinese Broccoli and Raw Ripe Red Tomatoes have similar amounts of Copper, Potassium and Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Cooked Chinese Broccoli has 86 times more Omega 3, 2.1 times more Fiber and 1.3 times more Protein than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 3.1 times more Sugars than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli and Raw Ripe Red Tomatoes have similar amounts of Carbohydrate per 1 kg.
Both Cooked Chinese Broccoli as well as Raw Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.