Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Boiled Escarole:
Cooked Ripe Red Tomatoes have 1.7 times more Vitamin B3, 4.9 times more Vitamin B6, 6.9 times more Vitamin C and 1.4 times more Vitamin E than Boiled and Drained Escarole without Salt.
While Boiled and Drained Escarole without Salt contains 3.9 times more Vitamin A, 1.6 times more Vitamin B1, 2.8 times more Vitamin B2, 6.4 times more Vitamin B5, 6 times more Vitamin B9 and 75.7 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Escarole without Salt have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Boiled Escarole:
Cooked Ripe Red Tomatoes have 1.3 times more Phosphorus than Boiled and Drained Escarole without Salt.
While Boiled and Drained Escarole without Salt contains 4.2 times more Calcium, 1.4 times more Magnesium, 3.7 times more Manganese, 1.7 times more Sodium and 4.9 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled and Drained Escarole without Salt have similar amounts of Copper, Iron, Potassium and Water per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Escarole without Salt have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Ripe Red Tomatoes have 1.3 times more Carbohydrate and 10.8 times more Sugars than Boiled and Drained Escarole without Salt.
While Boiled and Drained Escarole without Salt contains 4 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled and Drained Escarole without Salt have similar amounts of Protein per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Escarole without Salt have insufficient amounts of Energy, Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.