Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Rhubarb:
Cooked Ripe Red Tomatoes have 4.8 times more Vitamin A, 1.8 times more Vitamin B1, 1.8 times more Vitamin B3, 1.5 times more Vitamin B5, 3.3 times more Vitamin B6, 1.9 times more Vitamin B9, 2.9 times more Vitamin C and 2.1 times more Vitamin E than Raw Rhubarb.
While Raw Rhubarb contains 1.4 times more Vitamin B2 and 10.5 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Rhubarb have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Rhubarb:
Cooked Ripe Red Tomatoes have 3.6 times more Copper, 3.1 times more Iron, 2 times more Phosphorus and 1.4 times more Zinc than Raw Rhubarb.
While Raw Rhubarb contains 7.8 times more Calcium, 1.3 times more Magnesium, 1.9 times more Manganese, 1.3 times more Potassium and 2.2 times more Selenium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Rhubarb have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 2.3 times more Sugars than Raw Rhubarb.
While Raw Rhubarb contains 2.6 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Rhubarb have similar amounts of Carbohydrate and Protein per 100 g.
Both Cooked Ripe Red Tomatoes as well as Raw Rhubarb have insufficient amounts of Energy, Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.