Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Sprouted Alfalfa Seeds:
Cooked Ripe Red Tomatoes have 3 times more Vitamin A, 2.3 times more Vitamin B6, 2.8 times more Vitamin C and 28 times more Vitamin E than Raw sprouted alfalfa seeds.
While Raw sprouted alfalfa seeds contain 2.1 times more Vitamin B1, 5.7 times more Vitamin B2, 4.4 times more Vitamin B5, 2.8 times more Vitamin B9 and 10.9 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw sprouted alfalfa seeds have similar amounts of Vitamin B3 per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Raw sprouted alfalfa seeds have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Sprouted Alfalfa Seeds:
Cooked Ripe Red Tomatoes have 2.8 times more Potassium than Raw sprouted alfalfa seeds.
While Raw sprouted alfalfa seeds contain 2.9 times more Calcium, 2.1 times more Copper, 1.4 times more Iron, 3 times more Magnesium, 1.8 times more Manganese, 2.5 times more Phosphorus and 6.6 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw sprouted alfalfa seeds have similar amounts of Selenium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Ripe Red Tomatoes have 1.9 times more Carbohydrate, 12.5 times more Sugars and 10.9 times more Fructose than Raw sprouted alfalfa seeds.
While Raw sprouted alfalfa seeds contain 87.5 times more Omega 3, 5.6 times more Omega 6, 2.7 times more Fiber and 4.2 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw sprouted alfalfa seeds have insufficient amounts of Energy, Fat, Cholesterol, Glucose and Sucrose in 5 oz.