Lets compare vitamin content per 7 ounces of Boiled Parsnips with Salt vs Cooked Ripe Red Tomatoes:
Boiled and Drained Parsnips with Salt have 2.3 times more Vitamin B1, 2.3 times more Vitamin B2, 1.4 times more Vitamin B3, 4.6 times more Vitamin B5, 4.5 times more Vitamin B9 and 1.8 times more Vitamin E than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 1.8 times more Vitamin C and 2.8 times more Vitamin K than Boiled and Drained Parsnips with Salt.
Both Boiled and Drained Parsnips with Salt and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B6 per 7 oz.
Both Boiled and Drained Parsnips 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 Parsnips with Salt vs Cooked Ripe Red Tomatoes:
Boiled and Drained Parsnips with Salt have 3.4 times more Calcium, 1.8 times more Copper, 3.2 times more Magnesium, 2.8 times more Manganese, 2.5 times more Phosphorus, 1.7 times more Potassium, 3.4 times more Selenium, 22.4 times more Sodium and 1.9 times more Zinc than Cooked Ripe Red Tomatoes.
Both Boiled and Drained Parsnips with Salt and Cooked Ripe Red Tomatoes have similar amounts of Iron and Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Boiled and Drained Parsnips with Salt have 3.9 times more Energy, 4.2 times more Carbohydrate, 1.9 times more Sugars, 5.7 times more Fiber and 1.4 times more Protein than Cooked Ripe Red Tomatoes.
Both Boiled and Drained Parsnips with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.