Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Cooked Chopped Frozen Collards:
Boiled Chopped Frozen Collards contain 24 times more Vitamin A, 1.3 times more Vitamin B1, 5.2 times more Vitamin B2, 1.4 times more Vitamin B6, 5.8 times more Vitamin B9, 2.2 times more Vitamin E and 222.6 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled Chopped Frozen Collards have similar amounts of Vitamin B3, Vitamin B5 and Vitamin C per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Boiled Chopped Frozen Collards have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Cooked Chopped Frozen Collards:
Cooked Ripe Red Tomatoes have 1.4 times more Copper than Boiled Chopped Frozen Collards.
While Boiled Chopped Frozen Collards contain 19.1 times more Calcium, 1.6 times more Iron, 3.3 times more Magnesium, 6.3 times more Manganese, 3 times more Selenium, 4.5 times more Sodium and 1.9 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled Chopped Frozen Collards have similar amounts of Phosphorus, Potassium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Ripe Red Tomatoes have 4.4 times more Sugars than Boiled Chopped Frozen Collards.
While Boiled Chopped Frozen Collards contain 2 times more Energy, 63.5 times more Omega 3, 1.8 times more Carbohydrate, 4 times more Fiber and 3.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Boiled Chopped Frozen Collards have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.