Lets compare vitamin content per 5 ounces of Boiled Water Convolvulus with Salt vs Cooked Ripe Red Tomatoes:
Boiled and Drained Water Convolvulus with Salt have 10.8 times more Vitamin A, 1.4 times more Vitamin B1, 3.6 times more Vitamin B2 and 2.7 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.4 times more Vitamin C than Boiled and Drained Water Convolvulus with Salt.
Both Boiled and Drained Water Convolvulus with Salt and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3, Vitamin B5 and Vitamin B6 per 5 oz.
Both Boiled and Drained Water Convolvulus with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Boiled Water Convolvulus with Salt vs Cooked Ripe Red Tomatoes:
Boiled and Drained Water Convolvulus with Salt have 4.9 times more Calcium, 1.9 times more Iron, 3.3 times more Magnesium, 1.4 times more Manganese, 1.5 times more Phosphorus, 1.3 times more Potassium, 1.8 times more Selenium and 32.5 times more Sodium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.6 times more Copper than Boiled and Drained Water Convolvulus with Salt.
Both Boiled and Drained Water Convolvulus with Salt and Cooked Ripe Red Tomatoes have similar amounts of Zinc and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled and Drained Water Convolvulus with Salt have 2.7 times more Fiber and 2.2 times more Protein than Cooked Ripe Red Tomatoes.
Both Boiled and Drained Water Convolvulus with Salt and Cooked Ripe Red Tomatoes have similar amounts of Carbohydrate per 5 oz.
Both Boiled and Drained Water Convolvulus with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Cholesterol, Glucose and Sucrose in 5 oz.