Lets compare vitamin content per 14 ounces of UV Exposed White Mushroom vs Cooked Ripe Red Tomatoes:
Raw White Mushroom Exposed to UV has 2.3 times more Vitamin B1, 18.3 times more Vitamin B2, 6.8 times more Vitamin B3, 11.6 times more Vitamin B5, 1.3 times more Vitamin B6, 1.3 times more Vitamin B9 and more Vitamin D than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 10.9 times more Vitamin C, 56 times more Vitamin E and more Vitamin K than Raw White Mushroom Exposed to UV.
Both Raw White Mushroom Exposed to UV as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for UV Exposed White Mushroom vs Cooked Ripe Red Tomatoes:
Raw White Mushroom Exposed to UV has 4.2 times more Copper, 3.1 times more Phosphorus, 1.5 times more Potassium, 18.6 times more Selenium and 3.7 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.7 times more Calcium, 1.4 times more Iron and 2.2 times more Manganese than Raw White Mushroom Exposed to UV.
Both Raw White Mushroom Exposed to UV and Cooked Ripe Red Tomatoes have similar amounts of Magnesium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw White Mushroom Exposed to UV has 1.4 times more Fiber and 3.3 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Sugars and 7.7 times more Fructose than Raw White Mushroom Exposed to UV.
Both Raw White Mushroom Exposed to UV and Cooked Ripe Red Tomatoes have similar amounts of Carbohydrate per 14 oz.
Both Raw White Mushroom Exposed to UV as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.