Lets compare vitamin content per 14 ounces of Sprouted Alfalfa Seeds vs Cooked Ripe Red Tomatoes:
Raw sprouted alfalfa seeds have 2.1 times more Vitamin B1, 5.7 times more Vitamin B2, 4.4 times more Vitamin B5, 2.8 times more Vitamin B9 and 10.9 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3 times more Vitamin A, 2.3 times more Vitamin B6, 2.8 times more Vitamin C and 28 times more Vitamin E than Raw sprouted alfalfa seeds.
Both Raw sprouted alfalfa seeds and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3 per 14 oz.
Both Raw sprouted alfalfa seeds 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 Sprouted Alfalfa Seeds vs Cooked Ripe Red Tomatoes:
Raw sprouted alfalfa seeds have 2.9 times more Calcium, 2.1 times more Copper, 1.4 times more Iron, 3 times more Magnesium, 1.8 times more Manganese, 2.5 times more Phosphorus and 6.6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.8 times more Potassium than Raw sprouted alfalfa seeds.
Both Raw sprouted alfalfa seeds and Cooked Ripe Red Tomatoes have similar amounts of Selenium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw sprouted alfalfa seeds have 87.5 times more Omega 3, 5.6 times more Omega 6, 2.7 times more Fiber and 4.2 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.9 times more Carbohydrate, 12.5 times more Sugars and 10.9 times more Fructose than Raw sprouted alfalfa seeds.
Both Raw sprouted alfalfa seeds as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Cholesterol, Glucose and Sucrose in 14 oz.