Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Scallop Summer Squash:
Cooked Ripe Red Tomatoes have 2.2 times more Vitamin A, 1.3 times more Vitamin B5, 1.3 times more Vitamin C and 4.3 times more Vitamin E than Raw Scallop Summer Squash.
While Raw Scallop Summer Squash contains 1.9 times more Vitamin B1, 1.4 times more Vitamin B2, 1.4 times more Vitamin B6 and 2.3 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Scallop Summer Squash have similar amounts of Vitamin B3 and Vitamin K per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Scallop Summer Squash have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Scallop Summer Squash:
Cooked Ripe Red Tomatoes have 1.7 times more Iron than Raw Scallop Summer Squash.
While Raw Scallop Summer Squash contains 1.7 times more Calcium, 1.4 times more Copper, 2.6 times more Magnesium, 1.5 times more Manganese, 1.3 times more Phosphorus and 2.1 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Scallop Summer Squash have similar amounts of Potassium and Water per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Scallop Summer Squash have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Scallop Summer Squash contains 26 times more Omega 3, 1.7 times more Fiber and 1.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Scallop Summer Squash have similar amounts of Carbohydrate and Sugars per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Scallop Summer Squash have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.