Lets compare vitamin content per 7 ounces of Cooked Chinese Broccoli vs Stewed Canned Tomatoes:
Cooked Chinese Broccoli has 9.1 times more Vitamin A, 2.1 times more Vitamin B1, 4.2 times more Vitamin B2, 1.4 times more Vitamin B5, 4.1 times more Vitamin B6, 19.8 times more Vitamin B9, 3.6 times more Vitamin C and 35.3 times more Vitamin K than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 1.6 times more Vitamin B3 and 1.7 times more Vitamin E than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked Chinese Broccoli vs Stewed Canned Tomatoes:
Cooked Chinese Broccoli has 2.9 times more Calcium, 1.5 times more Magnesium, 4.5 times more Manganese, 2.1 times more Phosphorus, 1.3 times more Potassium, 2.2 times more Selenium and 2.3 times more Zinc than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 1.8 times more Copper, 2.4 times more Iron and 31.6 times more Sodium than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli and Stewed Canned Ripe Red Tomatoes have similar amounts of Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Cooked Chinese Broccoli has 86 times more Omega 3, 2.5 times more Fiber and 1.3 times more Protein than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 1.6 times more Carbohydrate and 4.2 times more Sugars than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.