Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Napa Cabbage:
Cooked Ripe Red Tomatoes have 1.5 times more Vitamin A, 1.3 times more Vitamin B3, 1.2 times more Vitamin B5 and 4.7 times more Vitamin E than Raw Chinese Napa Cabbage.
While Raw Chinese Napa Cabbage contains 2.3 times more Vitamin B2, 2.9 times more Vitamin B6, 6.1 times more Vitamin B9 and 15.3 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Chinese Napa Cabbage have similar amounts of Vitamin B1 and Vitamin C per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Raw Chinese Napa Cabbage have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Napa Cabbage:
Cooked Ripe Red Tomatoes have 2.1 times more Copper and 2.2 times more Iron than Raw Chinese Napa Cabbage.
While Raw Chinese Napa Cabbage contains 7 times more Calcium, 1.4 times more Magnesium, 1.8 times more Manganese and 1.6 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Chinese Napa Cabbage have similar amounts of Phosphorus, Potassium, Selenium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 1.2 times more Carbohydrate and 1.8 times more Sugars than Raw Chinese Napa Cabbage.
While Raw Chinese Napa Cabbage contains 28.5 times more Omega 3, 1.7 times more Fiber and 1.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Chinese Napa Cabbage have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.