Lets compare vitamin content per 100 grams of Boiled Butterbur with Salt vs Cooked Ripe Red Tomatoes:
Cooked Ripe Red Tomatoes contain 24 times more Vitamin A, 3.6 times more Vitamin B1, 2.2 times more Vitamin B2, 5.3 times more Vitamin B3, 7.2 times more Vitamin B5, 1.5 times more Vitamin B6 and 3.3 times more Vitamin B9 than Boiled and Drained Butterbur with Salt.
Both Boiled and Drained Butterbur with Salt and Cooked Ripe Red Tomatoes have similar amounts of Vitamin C per 100 g.
Both Boiled and Drained Butterbur with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Butterbur with Salt vs Cooked Ripe Red Tomatoes:
Boiled and Drained Butterbur with Salt has 5.4 times more Calcium, 1.5 times more Manganese, 1.6 times more Potassium, 1.8 times more Selenium and 21.8 times more Sodium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Copper, 6.8 times more Iron, 4 times more Phosphorus and 1.6 times more Zinc than Boiled and Drained Butterbur with Salt.
Both Boiled and Drained Butterbur with Salt and Cooked Ripe Red Tomatoes have similar amounts of Magnesium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes contain 1.9 times more Carbohydrate and 4.1 times more Protein than Boiled and Drained Butterbur with Salt.
Both Boiled and Drained Butterbur with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Cholesterol, Glucose and Sucrose in 100 g.