Lets compare vitamin content per 7 ounces of Chinese Waterchestnuts vs Cooked Ripe Red Tomatoes:
Raw Chinese Waterchestnuts have 3.9 times more Vitamin B1, 9.1 times more Vitamin B2, 1.9 times more Vitamin B3, 3.7 times more Vitamin B5, 4.2 times more Vitamin B6, 1.2 times more Vitamin B9 and 2.1 times more Vitamin E than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 5.7 times more Vitamin C and 9.3 times more Vitamin K than Raw Chinese Waterchestnuts.
Both Raw Chinese Waterchestnuts 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 Chinese Waterchestnuts vs Cooked Ripe Red Tomatoes:
Raw Chinese Waterchestnuts have 4.3 times more Copper, 2.4 times more Magnesium, 3.2 times more Manganese, 2.3 times more Phosphorus, 2.7 times more Potassium, 1.4 times more Selenium and 3.6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 11.3 times more Iron and 1.3 times more Water than Raw Chinese Waterchestnuts.
Both Raw Chinese Waterchestnuts and Cooked Ripe Red Tomatoes have similar amounts of Calcium per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Raw Chinese Waterchestnuts have 5.4 times more Energy, 6 times more Carbohydrate, 1.9 times more Sugars, 4.3 times more Fiber and 1.5 times more Protein than Cooked Ripe Red Tomatoes.
Both Raw Chinese Waterchestnuts as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.