Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Rosemary:
Fresh Rosemary contains 6.1 times more Vitamin A, 6.9 times more Vitamin B2, 1.7 times more Vitamin B3, 6.2 times more Vitamin B5, 4.3 times more Vitamin B6 and 8.4 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Fresh Rosemary have similar amounts of Vitamin B1 and Vitamin C per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Fresh Rosemary have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Rosemary:
Cooked Ripe Red Tomatoes have 1.4 times more Water than Fresh Rosemary.
While Fresh Rosemary contains 28.8 times more Calcium, 4 times more Copper, 9.8 times more Iron, 10.1 times more Magnesium, 9.1 times more Manganese, 2.4 times more Phosphorus, 3.1 times more Potassium, 2.4 times more Sodium and 6.6 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 14 ounces:
Fresh Rosemary contains 7.3 times more Energy, 53.3 times more Fat, 189.2 times more Saturated Fat, 207 times more Omega 3, 10.6 times more Omega 6, 5.2 times more Carbohydrate, 20.1 times more Fiber and 3.5 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Fresh Rosemary have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.