Lets compare vitamin content per 7 ounces of Cooked Ripe Red Tomatoes vs Burdock Root:
Cooked Ripe Red Tomatoes have more Vitamin A, 3.6 times more Vitamin B1, 1.8 times more Vitamin B3, 7.6 times more Vitamin C, 1.5 times more Vitamin E and 1.8 times more Vitamin K than Raw Burdock Root.
While Raw Burdock Root contains 1.4 times more Vitamin B2, 2.5 times more Vitamin B5, 3 times more Vitamin B6 and 1.8 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Burdock Root have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked Ripe Red Tomatoes vs Burdock Root:
Raw Burdock Root contains 3.7 times more Calcium, 4.2 times more Magnesium, 2.2 times more Manganese, 1.8 times more Phosphorus, 1.4 times more Potassium, 1.4 times more Selenium and 2.4 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Burdock Root have similar amounts of Copper, Iron and Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Raw Burdock Root contains 4 times more Energy, 4.3 times more Carbohydrate, 4.7 times more Fiber and 1.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Burdock Root have similar amounts of Sugars per 7 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Burdock Root have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.