Lets compare vitamin content per 14 ounces of Brussels Sprouts vs Cooked Ripe Red Tomatoes:
Raw Brussels Sprouts have 1.6 times more Vitamin A, 3.9 times more Vitamin B1, 4.1 times more Vitamin B2, 1.4 times more Vitamin B3, 2.4 times more Vitamin B5, 2.8 times more Vitamin B6, 4.7 times more Vitamin B9, 3.7 times more Vitamin C, 1.6 times more Vitamin E and 63.2 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Raw Brussels Sprouts 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 Brussels Sprouts vs Cooked Ripe Red Tomatoes:
Raw Brussels Sprouts have 3.8 times more Calcium, 2.1 times more Iron, 2.6 times more Magnesium, 3.2 times more Manganese, 2.5 times more Phosphorus, 1.8 times more Potassium, 3.2 times more Selenium, 2.3 times more Sodium and 3 times more Zinc than Cooked Ripe Red Tomatoes.
Both Raw Brussels Sprouts and Cooked Ripe Red Tomatoes have similar amounts of Copper and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Brussels Sprouts have 2.4 times more Energy, 49.5 times more Omega 3, 2.2 times more Carbohydrate, 5.4 times more Fiber and 3.6 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.4 times more Fructose than Raw Brussels Sprouts.
Both Raw Brussels Sprouts and Cooked Ripe Red Tomatoes have similar amounts of Sugars per 14 oz.
Both Raw Brussels Sprouts as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.