Lets compare vitamin content per 14 ounces of Rhubarb vs Cooked Ripe Red Tomatoes:
Raw Rhubarb has 1.4 times more Vitamin B2 and 10.5 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 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.
Both Raw Rhubarb 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 Rhubarb vs Cooked Ripe Red Tomatoes:
Raw Rhubarb has 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.
While Cooked Ripe Red Tomatoes contain 3.6 times more Copper, 3.1 times more Iron, 2 times more Phosphorus and 1.4 times more Zinc than Raw Rhubarb.
Both Raw Rhubarb and Cooked Ripe Red Tomatoes have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Rhubarb has 2.6 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.3 times more Sugars than Raw Rhubarb.
Both Raw Rhubarb and Cooked Ripe Red Tomatoes have similar amounts of Carbohydrate and Protein per 14 oz.
Both Raw Rhubarb as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.