Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Pickled Cabbage, Japanese Style:
Cooked Ripe Red Tomatoes have 2.7 times more Vitamin A, more Vitamin B1, 3 times more Vitamin B3, 32.6 times more Vitamin C and 4.7 times more Vitamin E than Pickled Fresh Japanese Style Cabbage.
While Pickled Fresh Japanese Style Cabbage contains 1.8 times more Vitamin B2, 1.6 times more Vitamin B5, 1.3 times more Vitamin B6, 3.2 times more Vitamin B9 and 45 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Pickled Fresh Japanese Style Cabbage have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Pickled Cabbage, Japanese Style:
Cooked Ripe Red Tomatoes have 3 times more Copper and 1.4 times more Iron than Pickled Fresh Japanese Style Cabbage.
While Pickled Fresh Japanese Style Cabbage contains 4.4 times more Calcium, 1.3 times more Magnesium, 2.3 times more Manganese, 1.5 times more Phosphorus, 3.9 times more Potassium, 2 times more Selenium, 25.2 times more Sodium and 1.4 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Pickled Fresh Japanese Style Cabbage have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 1.9 times more Sugars than Pickled Fresh Japanese Style Cabbage.
While Pickled Fresh Japanese Style Cabbage contains 1.7 times more Energy, 12.5 times more Omega 3, 1.4 times more Carbohydrate, 4.4 times more Fiber and 1.7 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Pickled Fresh Japanese Style Cabbage have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.