Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Coriander Leaves:
Raw Coriander Leaves contain 14 times more Vitamin A, 1.9 times more Vitamin B1, 7.4 times more Vitamin B2, 2.1 times more Vitamin B3, 4.4 times more Vitamin B5, 1.9 times more Vitamin B6, 4.8 times more Vitamin B9, 4.5 times more Vitamin E and 110.7 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Coriander Leaves have similar amounts of Vitamin C per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Coriander Leaves have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Coriander Leaves:
Raw Coriander Leaves contain 6.1 times more Calcium, 3 times more Copper, 2.6 times more Iron, 2.9 times more Magnesium, 4.1 times more Manganese, 1.7 times more Phosphorus, 2.4 times more Potassium, 1.8 times more Selenium, 4.2 times more Sodium and 3.6 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Coriander Leaves have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Ripe Red Tomatoes have 2.9 times more Sugars than Raw Coriander Leaves.
While Raw Coriander Leaves contain 4 times more Fiber and 2.2 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Coriander Leaves have similar amounts of Carbohydrate per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Coriander Leaves have insufficient amounts of Energy, Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.