Lets compare vitamin content per 14 ounces of Pickled Cabbage, Japanese Style vs Cooked Ripe Red Tomatoes:
Pickled Fresh Japanese Style Cabbage has 1.8 times more Vitamin B2, 1.6 times more Vitamin B5, 1.3 times more Vitamin B6, 3.2 times more Vitamin B9 and 45 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.7 times more Vitamin A, more Vitamin B1, 3 times more Vitamin B3, 32.6 times more Vitamin C and 4.7 times more Vitamin E than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage 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 Pickled Cabbage, Japanese Style vs Cooked Ripe Red Tomatoes:
Pickled Fresh Japanese Style Cabbage has 4.4 times more Calcium, 1.3 times more Magnesium, 2.3 times more Manganese, 1.5 times more Phosphorus, 3.9 times more Potassium, 2 times more Selenium, 25.2 times more Sodium and 1.4 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3 times more Copper and 1.4 times more Iron than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage and Cooked Ripe Red Tomatoes have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Pickled Fresh Japanese Style Cabbage has 1.7 times more Energy, 12.5 times more Omega 3, 1.4 times more Carbohydrate, 4.4 times more Fiber and 1.7 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.9 times more Sugars than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.