Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Boiled Chinese Cabbage with Salt:
Cooked Ripe Red Tomatoes have 1.2 times more Vitamin B3, 1.6 times more Vitamin B5 and 6.2 times more Vitamin E than Boiled and Drained Chinese Cabbage with Salt.
While Boiled and Drained Chinese Cabbage with Salt contains 8.8 times more Vitamin A, 2.9 times more Vitamin B2, 2.1 times more Vitamin B6, 3.2 times more Vitamin B9 and 12.1 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled and Drained Chinese Cabbage with Salt have similar amounts of Vitamin B1 and Vitamin C per 100 g.
Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Chinese Cabbage with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Boiled Chinese Cabbage with Salt:
Cooked Ripe Red Tomatoes have 3.9 times more Copper than Boiled and Drained Chinese Cabbage with Salt.
While Boiled and Drained Chinese Cabbage with Salt contains 8.5 times more Calcium, 1.5 times more Iron, 1.4 times more Manganese, 1.7 times more Potassium and 24.5 times more Sodium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled and Drained Chinese Cabbage with Salt have similar amounts of Magnesium, Phosphorus, Zinc and Water per 100 g.
Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Chinese Cabbage with Salt have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 2.3 times more Carbohydrate and 3 times more Sugars than Boiled and Drained Chinese Cabbage with Salt.
While Boiled and Drained Chinese Cabbage with Salt contains 20.5 times more Omega 3, 1.4 times more Fiber and 1.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Chinese Cabbage with Salt have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.