Lets compare vitamin content per 5 ounces of Boiled Bulgur vs Tomatoes:
Cooked Bulgur has 1.5 times more Vitamin B1, 1.5 times more Vitamin B2, 1.7 times more Vitamin B3 and 3.9 times more Vitamin B5 than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain more Vitamin A, more Vitamin C, 54 times more Vitamin E and 15.8 times more Vitamin K than Cooked Bulgur.
Both Cooked Bulgur and Raw Ripe Red Tomatoes have similar amounts of Vitamin B6 and Vitamin B9 per 5 oz.
Both Cooked Bulgur as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Boiled Bulgur vs Tomatoes:
Cooked Bulgur has 1.3 times more Copper, 3.6 times more Iron, 2.9 times more Magnesium, 5.3 times more Manganese, 1.7 times more Phosphorus, more Selenium and 3.4 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 3.5 times more Potassium than Cooked Bulgur.
Both Cooked Bulgur and Raw Ripe Red Tomatoes have similar amounts of Calcium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Bulgur has 4.6 times more Energy, 4.8 times more Carbohydrate, 3.8 times more Fiber and 3.5 times more Protein than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 26.3 times more Sugars than Cooked Bulgur.
Both Cooked Bulgur as well as Raw Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.