Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Broccoli:
Raw Broccoli contains 1.3 times more Vitamin A, 2 times more Vitamin B1, 5.3 times more Vitamin B2, 4.4 times more Vitamin B5, 2.2 times more Vitamin B6, 4.8 times more Vitamin B9, 3.9 times more Vitamin C, 1.4 times more Vitamin E and 36.3 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Broccoli have similar amounts of Vitamin B3 per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Broccoli:
Cooked Ripe Red Tomatoes have 1.5 times more Copper than Raw Broccoli.
While Raw Broccoli contains 4.3 times more Calcium, 2.3 times more Magnesium, 2 times more Manganese, 2.4 times more Phosphorus, 1.4 times more Potassium, 5 times more Selenium, 3 times more Sodium and 2.9 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Broccoli have similar amounts of Iron and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 1.5 times more Sugars and 1.9 times more Fructose than Raw Broccoli.
While Raw Broccoli contains 1.9 times more Energy, 31.5 times more Omega 3, 1.7 times more Carbohydrate, 3.7 times more Fiber and 3 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Broccoli have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.