Lets compare vitamin content per 5 ounces of Cornsalad vs Cooked Ripe Red Tomatoes:
Raw Cornsalad has 14.8 times more Vitamin A, 2 times more Vitamin B1, 4 times more Vitamin B2, 3.5 times more Vitamin B6 and 1.7 times more Vitamin C than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Vitamin B3 and 3.1 times more Vitamin B5 than Raw Cornsalad.
Both Raw Cornsalad and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B9 per 5 oz.
Both Raw Cornsalad as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cornsalad vs Cooked Ripe Red Tomatoes:
Raw Cornsalad has 3.5 times more Calcium, 1.8 times more Copper, 3.2 times more Iron, 1.4 times more Magnesium, 3.4 times more Manganese, 1.9 times more Phosphorus, 2.1 times more Potassium, 1.8 times more Selenium and 4.2 times more Zinc than Cooked Ripe Red Tomatoes.
Both Raw Cornsalad and Cooked Ripe Red Tomatoes have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Cornsalad has 2.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Raw Cornsalad and Cooked Ripe Red Tomatoes have similar amounts of Carbohydrate per 5 oz.
Both Raw Cornsalad as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Cholesterol, Glucose and Sucrose in 5 oz.