Lets compare vitamin content per 100 grams of Chinese Cabbage vs Cooked Ripe Red Tomatoes:
Raw Chinese Cabbage has 9.3 times more Vitamin A, 3.2 times more Vitamin B2, 2.5 times more Vitamin B6, 5.1 times more Vitamin B9, 2 times more Vitamin C and 16.3 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.5 times more Vitamin B5 and 6.2 times more Vitamin E than Raw Chinese Cabbage.
Both Raw Chinese Cabbage and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B1 and Vitamin B3 per 100 g.
Both Raw Chinese Cabbage 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 Chinese Cabbage vs Cooked Ripe Red Tomatoes:
Raw Chinese Cabbage has 9.5 times more Calcium, 2.1 times more Magnesium, 1.5 times more Manganese, 1.3 times more Phosphorus, 5.9 times more Sodium and 1.4 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.6 times more Copper than Raw Chinese Cabbage.
Both Raw Chinese Cabbage and Cooked Ripe Red Tomatoes have similar amounts of Iron, Potassium and Water per 100 g.
Both Raw Chinese Cabbage as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Chinese Cabbage has 27.5 times more Omega 3, 1.4 times more Fiber and 1.6 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.8 times more Carbohydrate and 2.1 times more Sugars than Raw Chinese Cabbage.
Both Raw Chinese Cabbage as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.