Lets compare vitamin content per 1 pound of Cooked Ripe Red Tomatoes vs UV Exposed Portabella Mushrooms:
Cooked Ripe Red Tomatoes have more Vitamin A, more Vitamin C, 28 times more Vitamin E and more Vitamin K than Raw Portabella Mushrooms Exposed to UV.
While Raw Portabella Mushrooms Exposed to UV contain 1.6 times more Vitamin B1, 5.9 times more Vitamin B2, 8.4 times more Vitamin B3, 8.8 times more Vitamin B5, 1.9 times more Vitamin B6, 2.2 times more Vitamin B9, more Vitamin B12 and more Vitamin D than Cooked Ripe Red Tomatoes.
Comparing minerals per 1 pound for Cooked Ripe Red Tomatoes vs UV Exposed Portabella Mushrooms:
Cooked Ripe Red Tomatoes have 3.7 times more Calcium, 2.2 times more Iron and 1.5 times more Manganese than Raw Portabella Mushrooms Exposed to UV.
While Raw Portabella Mushrooms Exposed to UV contain 3.8 times more Copper, 3.9 times more Phosphorus, 1.7 times more Potassium, 37.2 times more Selenium and 3.8 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Portabella Mushrooms Exposed to UV have similar amounts of Magnesium and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Cooked Ripe Red Tomatoes have 2.7 times more Fructose than Raw Portabella Mushrooms Exposed to UV.
While Raw Portabella Mushrooms Exposed to UV contain 1.9 times more Fiber and 2.2 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Portabella Mushrooms Exposed to UV have similar amounts of Carbohydrate and Sugars per 1 lb.
Both Cooked Ripe Red Tomatoes as well as Raw Portabella Mushrooms Exposed to UV have insufficient amounts of Energy, Fat, Cholesterol, Glucose and Sucrose in 1 lb.