Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Dishcloth Gourd:
Cooked Ripe Red Tomatoes have 1.3 times more Vitamin B3, 1.8 times more Vitamin B6, 1.9 times more Vitamin B9, 1.9 times more Vitamin C, 5.6 times more Vitamin E and 4 times more Vitamin K than Raw Dishcloth Gourd.
While Raw Dishcloth Gourd contains 1.4 times more Vitamin B1, 2.7 times more Vitamin B2 and 1.7 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Dishcloth Gourd have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Dishcloth Gourd:
Cooked Ripe Red Tomatoes have 2.1 times more Copper, 1.9 times more Iron, 1.6 times more Potassium and 2 times more Zinc than Raw Dishcloth Gourd.
While Raw Dishcloth Gourd contains 1.8 times more Calcium and 1.6 times more Magnesium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Dishcloth Gourd have similar amounts of Manganese, Phosphorus and Water per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Dishcloth Gourd have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Ripe Red Tomatoes have 1.2 times more Sugars than Raw Dishcloth Gourd.
While Raw Dishcloth Gourd contains 1.6 times more Fiber and 1.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Dishcloth Gourd have similar amounts of Carbohydrate per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Dishcloth Gourd have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.