Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Purslane:
Cooked Ripe Red Tomatoes have 3.6 times more Vitamin B5 than Raw Purslane.
While Raw Purslane contains 1.3 times more Vitamin B1 and 5.1 times more Vitamin B2 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Purslane have similar amounts of Vitamin B3, Vitamin B6, Vitamin B9 and Vitamin C per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Purslane have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Purslane:
Raw Purslane contains 5.9 times more Calcium, 1.5 times more Copper, 2.9 times more Iron, 7.6 times more Magnesium, 2.9 times more Manganese, 1.6 times more Phosphorus, 2.3 times more Potassium, 1.8 times more Selenium and 4.1 times more Sodium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Purslane have similar amounts of Zinc and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Purslane contains 88 times more Omega 3 and 2.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Purslane have similar amounts of Carbohydrate per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Purslane have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.