Lets compare vitamin content per 7 ounces of Cooked Ripe Red Tomatoes vs Cornsalad:
Cooked Ripe Red Tomatoes have 1.3 times more Vitamin B3 and 3.1 times more Vitamin B5 than Raw Cornsalad.
While Raw Cornsalad contains 14.8 times more Vitamin A, 2 times more Vitamin B1, 4 times more Vitamin B2, 3.5 times more Vitamin B6 and 1.7 times more Vitamin C than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Cornsalad have similar amounts of Vitamin B9 per 7 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Cornsalad have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked Ripe Red Tomatoes vs Cornsalad:
Raw Cornsalad contains 3.5 times more Calcium, 1.8 times more Copper, 3.2 times more Iron, 1.4 times more Magnesium, 3.4 times more Manganese, 1.9 times more Phosphorus, 2.1 times more Potassium, 1.8 times more Selenium and 4.2 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Cornsalad have similar amounts of Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Raw Cornsalad contains 2.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Cornsalad have similar amounts of Carbohydrate per 7 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Cornsalad have insufficient amounts of Energy, Fat, Cholesterol, Glucose and Sucrose in 7 oz.