Lets compare vitamin content per 100 grams of Freshly Harvest Common Cabbage vs Cooked Ripe Red Tomatoes:
Raw Freshly Harvest Common Cabbage has 1.4 times more Vitamin B1, 1.4 times more Vitamin B2, 1.2 times more Vitamin B6, 4.4 times more Vitamin B9 and 2.2 times more Vitamin C than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 4 times more Vitamin A and 1.8 times more Vitamin B3 than Raw Freshly Harvest Common Cabbage.
Both Raw Freshly Harvest Common Cabbage and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B5 per 100 g.
Both Raw Freshly Harvest Common 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 Freshly Harvest Common Cabbage vs Cooked Ripe Red Tomatoes:
Raw Freshly Harvest Common Cabbage has 4.3 times more Calcium, 1.7 times more Magnesium, 1.5 times more Manganese, 1.8 times more Selenium, 1.6 times more Sodium and 1.3 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.3 times more Copper than Raw Freshly Harvest Common Cabbage.
Both Raw Freshly Harvest Common Cabbage and Cooked Ripe Red Tomatoes have similar amounts of Iron, Phosphorus, Potassium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Freshly Harvest Common Cabbage has 23 times more Omega 3, 1.3 times more Carbohydrate, 3.3 times more Fiber and 1.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Raw Freshly Harvest Common Cabbage as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.