Lets compare vitamin content per 5 ounces of Rosemary vs Cooked Ripe Red Tomatoes:
Fresh Rosemary has 6.1 times more Vitamin A, 6.9 times more Vitamin B2, 1.7 times more Vitamin B3, 6.2 times more Vitamin B5, 4.3 times more Vitamin B6 and 8.4 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Fresh Rosemary and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B1 and Vitamin C per 5 oz.
Both Fresh Rosemary 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 Rosemary vs Cooked Ripe Red Tomatoes:
Fresh Rosemary has 28.8 times more Calcium, 4 times more Copper, 9.8 times more Iron, 10.1 times more Magnesium, 9.1 times more Manganese, 2.4 times more Phosphorus, 3.1 times more Potassium, 2.4 times more Sodium and 6.6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.4 times more Water than Fresh Rosemary.
Comparison of macro-nutrients per 5 ounces:
Fresh Rosemary has 7.3 times more Energy, 53.3 times more Fat, 189.2 times more Saturated Fat, 207 times more Omega 3, 10.6 times more Omega 6, 5.2 times more Carbohydrate, 20.1 times more Fiber and 3.5 times more Protein than Cooked Ripe Red Tomatoes.
Both Fresh Rosemary as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.