Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Kimchi:
Cooked Ripe Red Tomatoes have 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.
While Cabbage Kimchi contains 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.
Both Cooked Ripe Red Tomatoes as well as Cabbage Kimchi have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Kimchi:
Cooked Ripe Red Tomatoes have 3.1 times more Copper and 1.4 times more Potassium than Cabbage Kimchi.
While Cabbage Kimchi contains 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.
Both Cooked Ripe Red Tomatoes and Cabbage Kimchi have similar amounts of Phosphorus and Water per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Cabbage Kimchi have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 1.7 times more Carbohydrate and 2.3 times more Sugars than Cabbage Kimchi.
While Cabbage Kimchi contains 68.5 times more Omega 3 and 2.3 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Cabbage Kimchi have similar amounts of Protein per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Cabbage Kimchi have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.