Lets compare vitamin content per 14 ounces of Kimchi vs Cooked Ripe Red Tomatoes:
Cabbage Kimchi has 9.5 times more Vitamin B2, 2.1 times more Vitamin B3, 2.7 times more Vitamin B6, 4 times more Vitamin B9 and 15.6 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 4.8 times more Vitamin A, 3.6 times more Vitamin B1, more Vitamin C and 5.1 times more Vitamin E than Cabbage Kimchi.
Both Cabbage Kimchi 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 Kimchi vs Cooked Ripe Red Tomatoes:
Cabbage Kimchi has 3 times more Calcium, 3.7 times more Iron, 1.6 times more Magnesium, 45.3 times more Sodium and 1.6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.1 times more Copper and 1.4 times more Potassium than Cabbage Kimchi.
Both Cabbage Kimchi and Cooked Ripe Red Tomatoes have similar amounts of Phosphorus and Water per 14 oz.
Both Cabbage Kimchi as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cabbage Kimchi has 68.5 times more Omega 3 and 2.3 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.7 times more Carbohydrate and 2.3 times more Sugars than Cabbage Kimchi.
Both Cabbage Kimchi and Cooked Ripe Red Tomatoes have similar amounts of Protein per 14 oz.
Both Cabbage Kimchi as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.