Lets compare vitamin content per 14 ounces of Salted Mustard Cabbage vs Cooked Ripe Red Tomatoes:
Salted Mustard Cabbage has 2 times more Vitamin A, 4.1 times more Vitamin B2, 1.4 times more Vitamin B3, 1.4 times more Vitamin B5, 3.8 times more Vitamin B6, 5.5 times more Vitamin B9 and 41.3 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin C and 28 times more Vitamin E than Salted Mustard Cabbage.
Both Salted Mustard Cabbage and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B1 per 14 oz.
Both Salted Mustard 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 Salted Mustard Cabbage vs Cooked Ripe Red Tomatoes:
Salted Mustard Cabbage has 6.1 times more Calcium, 1.7 times more Magnesium, 2.1 times more Manganese, 1.8 times more Selenium, 65.2 times more Sodium and 2.1 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.2 times more Copper than Salted Mustard Cabbage.
Both Salted Mustard Cabbage and Cooked Ripe Red Tomatoes have similar amounts of Iron, Phosphorus, Potassium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Salted Mustard Cabbage has 13 times more Omega 3, 1.4 times more Carbohydrate and 4.4 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.8 times more Sugars than Salted Mustard Cabbage.
Both Salted Mustard Cabbage and Cooked Ripe Red Tomatoes have similar amounts of Protein per 14 oz.
Both Salted Mustard Cabbage as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.