Lets compare vitamin content per 7 ounces of Red Cabbage vs Cooked Ripe Red Tomatoes:
Raw Red Cabbage has 2.3 times more Vitamin A, 1.8 times more Vitamin B1, 3.1 times more Vitamin B2, 2.6 times more Vitamin B6, 1.4 times more Vitamin B9, 2.5 times more Vitamin C and 13.6 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Vitamin B3 and 5.1 times more Vitamin E than Raw Red Cabbage.
Both Raw Red Cabbage and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B5 per 7 oz.
Both Raw Red Cabbage 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 Red Cabbage vs Cooked Ripe Red Tomatoes:
Raw Red Cabbage has 4.1 times more Calcium, 1.8 times more Magnesium, 2.3 times more Manganese, 2.5 times more Sodium and 1.6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 4.4 times more Copper than Raw Red Cabbage.
Both Raw Red Cabbage and Cooked Ripe Red Tomatoes have similar amounts of Iron, Phosphorus, Potassium, Selenium and Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Raw Red Cabbage has 1.7 times more Energy, 22.5 times more Omega 3, 1.8 times more Carbohydrate, 1.5 times more Sugars, 3 times more Fiber and 1.5 times more Protein than Cooked Ripe Red Tomatoes.
Both Raw Red Cabbage and Cooked Ripe Red Tomatoes have similar amounts of Fructose per 7 oz.
Both Raw Red Cabbage as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.