Lets compare vitamin content per 14 ounces of Water Convolvulus vs Cooked Ripe Red Tomatoes:
Raw Water Convolvulus have 13.1 times more Vitamin A, 4.5 times more Vitamin B2, 1.7 times more Vitamin B3, 1.2 times more Vitamin B6, 4.4 times more Vitamin B9 and 2.4 times more Vitamin C than Cooked Ripe Red Tomatoes.
Both Raw Water Convolvulus and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B1 and Vitamin B5 per 14 oz.
Both Raw Water Convolvulus as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Water Convolvulus vs Cooked Ripe Red Tomatoes:
Raw Water Convolvulus have 7 times more Calcium, 2.5 times more Iron, 7.9 times more Magnesium, 1.5 times more Manganese, 1.4 times more Phosphorus, 1.4 times more Potassium, 1.8 times more Selenium, 10.3 times more Sodium and 1.3 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.3 times more Copper than Raw Water Convolvulus .
Both Raw Water Convolvulus and Cooked Ripe Red Tomatoes have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Water Convolvulus have 3 times more Fiber and 2.7 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Carbohydrate than Raw Water Convolvulus .
Both Raw Water Convolvulus as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Cholesterol, Glucose and Sucrose in 14 oz.