Lets compare vitamin content per 7 ounces of Boiled Brussels Sprouts with Salt vs Cooked Ripe Red Tomatoes:
Boiled and Drained Brussels Sprouts with Salt have 1.6 times more Vitamin A, 3 times more Vitamin B1, 3.6 times more Vitamin B2, 2 times more Vitamin B5, 2.3 times more Vitamin B6, 4.6 times more Vitamin B9, 2.7 times more Vitamin C and 50.1 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Vitamin E than Boiled and Drained Brussels Sprouts with Salt.
Both Boiled and Drained Brussels Sprouts with Salt and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3 per 7 oz.
Both Boiled and Drained Brussels Sprouts with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Boiled Brussels Sprouts with Salt vs Cooked Ripe Red Tomatoes:
Boiled and Drained Brussels Sprouts with Salt have 3.3 times more Calcium, 1.8 times more Iron, 2.2 times more Magnesium, 2.2 times more Manganese, 2 times more Phosphorus, 1.5 times more Potassium, 3 times more Selenium, 23.4 times more Sodium and 2.4 times more Zinc than Cooked Ripe Red Tomatoes.
Both Boiled and Drained Brussels Sprouts with Salt and Cooked Ripe Red Tomatoes have similar amounts of Copper and Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Boiled and Drained Brussels Sprouts with Salt have 2 times more Energy, 86.5 times more Omega 3, 1.8 times more Carbohydrate, 3.7 times more Fiber and 2.7 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.4 times more Sugars than Boiled and Drained Brussels Sprouts with Salt.
Both Boiled and Drained Brussels Sprouts with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.