Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Boiled Bulgur:
Cooked Ripe Red Tomatoes have more Vitamin A, more Vitamin C, 56 times more Vitamin E and 5.6 times more Vitamin K than Cooked Bulgur.
While Cooked Bulgur contains 1.6 times more Vitamin B1, 1.3 times more Vitamin B2, 1.9 times more Vitamin B3, 2.7 times more Vitamin B5 and 1.4 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Cooked Bulgur have similar amounts of Vitamin B6 per 100 g.
Both Cooked Ripe Red Tomatoes as well as Cooked Bulgur have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Boiled Bulgur:
Cooked Ripe Red Tomatoes have 3.2 times more Potassium and 1.2 times more Water than Cooked Bulgur.
While Cooked Bulgur contains 1.4 times more Iron, 3.6 times more Magnesium, 5.8 times more Manganese, 1.4 times more Phosphorus and 4.1 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Cooked Bulgur have similar amounts of Calcium, Copper and Selenium per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 24.9 times more Sugars than Cooked Bulgur.
While Cooked Bulgur contains 4.6 times more Energy, 4.6 times more Carbohydrate, 6.4 times more Fiber and 3.2 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Cooked Bulgur have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.