Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Cabbage:
Cooked Ripe Red Tomatoes have 4.8 times more Vitamin A, 2.3 times more Vitamin B3 and 3.7 times more Vitamin E than Raw Cabbage.
While Raw Cabbage contains 1.7 times more Vitamin B1, 1.8 times more Vitamin B2, 1.6 times more Vitamin B5, 1.6 times more Vitamin B6, 3.3 times more Vitamin B9, 1.6 times more Vitamin C and 27.1 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Cabbage have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Cabbage:
Cooked Ripe Red Tomatoes have 3.9 times more Copper, 1.4 times more Iron and 1.3 times more Potassium than Raw Cabbage.
While Raw Cabbage contains 3.6 times more Calcium, 1.3 times more Magnesium, 1.5 times more Manganese, 1.6 times more Sodium and 1.3 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Cabbage have similar amounts of Phosphorus and Water per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Cabbage have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Cabbage contains 1.4 times more Carbohydrate, 1.3 times more Sugars, 3.6 times more Fiber and 1.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Cabbage have similar amounts of Fructose per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Cabbage have insufficient amounts of Energy, Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.