Lets compare vitamin content per 5 ounces of UV Exposed Portabella Mushrooms vs Cooked Ripe Red Tomatoes:
Raw Portabella Mushrooms Exposed to UV have 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.
While Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin C, 28 times more Vitamin E and more Vitamin K than Raw Portabella Mushrooms Exposed to UV.
Comparing minerals per 5 ounces for UV Exposed Portabella Mushrooms vs Cooked Ripe Red Tomatoes:
Raw Portabella Mushrooms Exposed to UV have 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.
While Cooked Ripe Red Tomatoes contain 3.7 times more Calcium, 2.2 times more Iron and 1.5 times more Manganese than Raw Portabella Mushrooms Exposed to UV.
Both Raw Portabella Mushrooms Exposed to UV and Cooked Ripe Red Tomatoes have similar amounts of Magnesium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Portabella Mushrooms Exposed to UV have 1.9 times more Fiber and 2.2 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.7 times more Fructose than Raw Portabella Mushrooms Exposed to UV.
Both Raw Portabella Mushrooms Exposed to UV and Cooked Ripe Red Tomatoes have similar amounts of Carbohydrate and Sugars per 5 oz.
Both Raw Portabella Mushrooms Exposed to UV as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Cholesterol, Glucose and Sucrose in 5 oz.