Lets compare vitamin content per 14 ounces of Chinese Broccoli vs Cooked Ripe Red Tomatoes:
Raw Chinese Broccoli has 3.6 times more Vitamin A, 2.8 times more Vitamin B1, 7 times more Vitamin B2, 8 times more Vitamin B9, 1.3 times more Vitamin C and 31.8 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Raw Chinese Broccoli and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3, Vitamin B6 and Vitamin E per 14 oz.
Both Raw Chinese Broccoli as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Chinese Broccoli vs Cooked Ripe Red Tomatoes:
Raw Chinese Broccoli has 9.5 times more Calcium, 2.1 times more Magnesium, 1.5 times more Phosphorus, 1.3 times more Potassium, 2.8 times more Selenium and 2.9 times more Zinc than Cooked Ripe Red Tomatoes.
Both Raw Chinese Broccoli and Cooked Ripe Red Tomatoes have similar amounts of Copper, Iron and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Chinese Broccoli has 135.5 times more Omega 3, 3.7 times more Fiber and 1.3 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.8 times more Sugars than Raw Chinese Broccoli.
Both Raw Chinese Broccoli and Cooked Ripe Red Tomatoes have similar amounts of Carbohydrate per 14 oz.
Both Raw Chinese Broccoli as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.