Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Cooked Frozen Brussels Sprouts:
Boiled and Drained Frozen Brussels Sprouts contain 1.9 times more Vitamin A, 2.9 times more Vitamin B1, 5.1 times more Vitamin B2, 2.7 times more Vitamin B5, 3.7 times more Vitamin B6, 7.8 times more Vitamin B9, 2 times more Vitamin C and 69.1 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled and Drained Frozen Brussels Sprouts have similar amounts of Vitamin B3 and Vitamin E per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Frozen Brussels Sprouts have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Cooked Frozen Brussels Sprouts:
Cooked Ripe Red Tomatoes have 2.2 times more Copper and 1.4 times more Iron than Boiled and Drained Frozen Brussels Sprouts.
While Boiled and Drained Frozen Brussels Sprouts contain 2.4 times more Calcium, 2 times more Magnesium, 2 times more Manganese, 2 times more Phosphorus, 1.3 times more Potassium, 1.4 times more Sodium and 1.7 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled and Drained Frozen Brussels Sprouts have similar amounts of Selenium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled and Drained Frozen Brussels Sprouts contain 2.3 times more Energy, 64.5 times more Omega 3, 2.1 times more Carbohydrate, 5.9 times more Fiber and 3.8 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled and Drained Frozen Brussels Sprouts have similar amounts of Sugars per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Frozen Brussels Sprouts have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.