Lets compare vitamin content per 5 ounces of Purslane vs Cooked Ripe Red Tomatoes:
Raw Purslane has 1.3 times more Vitamin B1 and 5.1 times more Vitamin B2 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.6 times more Vitamin B5 than Raw Purslane.
Both Raw Purslane and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3, Vitamin B6, Vitamin B9 and Vitamin C per 5 oz.
Both Raw Purslane 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 Purslane vs Cooked Ripe Red Tomatoes:
Raw Purslane has 5.9 times more Calcium, 1.5 times more Copper, 2.9 times more Iron, 7.6 times more Magnesium, 2.9 times more Manganese, 1.6 times more Phosphorus, 2.3 times more Potassium, 1.8 times more Selenium, 4.1 times more Sodium and 1.2 times more Zinc than Cooked Ripe Red Tomatoes.
Both Raw Purslane and Cooked Ripe Red Tomatoes have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Purslane has 88 times more Omega 3 and 2.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Raw Purslane and Cooked Ripe Red Tomatoes have similar amounts of Carbohydrate per 5 oz.
Both Raw Purslane as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.