Lets compare vitamin content per 100 grams of Boiled Dishcloth Gourd vs Cooked Ripe Red Tomatoes:
Boiled and Drained Dishcloth Gourd has 1.3 times more Vitamin B1, 1.9 times more Vitamin B2, 3.9 times more Vitamin B5 and 1.3 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2 times more Vitamin B3, 4 times more Vitamin C, 2.3 times more Vitamin E and 1.6 times more Vitamin K than Boiled and Drained Dishcloth Gourd.
Both Boiled and Drained Dishcloth Gourd and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B9 per 100 g.
Both Boiled and Drained Dishcloth Gourd 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 Dishcloth Gourd vs Cooked Ripe Red Tomatoes:
Boiled and Drained Dishcloth Gourd has 2.2 times more Magnesium, 2.1 times more Manganese, 2.1 times more Potassium, 1.9 times more Sodium and 1.2 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.9 times more Iron than Boiled and Drained Dishcloth Gourd.
Both Boiled and Drained Dishcloth Gourd and Cooked Ripe Red Tomatoes have similar amounts of Calcium, Copper, Phosphorus and Water per 100 g.
Both Boiled and Drained Dishcloth Gourd as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled and Drained Dishcloth Gourd has 3.1 times more Energy, 3.6 times more Carbohydrate, 2.1 times more Sugars and 4.1 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.4 times more Protein than Boiled and Drained Dishcloth Gourd.
Both Boiled and Drained Dishcloth Gourd as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.