Lets compare vitamin content per 1 kilogram of Parsley vs Cooked Ripe Red Tomatoes:
Fresh Parsley has 17.5 times more Vitamin A, 2.4 times more Vitamin B1, 4.5 times more Vitamin B2, 2.5 times more Vitamin B3, 3.1 times more Vitamin B5, 11.7 times more Vitamin B9, 5.8 times more Vitamin C, 1.3 times more Vitamin E and 585.7 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Fresh Parsley and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B6 per 1 kg.
Both Fresh Parsley as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Parsley vs Cooked Ripe Red Tomatoes:
Fresh Parsley has 12.5 times more Calcium, 2 times more Copper, 9.1 times more Iron, 5.6 times more Magnesium, 1.5 times more Manganese, 2.1 times more Phosphorus, 2.5 times more Potassium, 5.1 times more Sodium and 7.6 times more Zinc than Cooked Ripe Red Tomatoes.
Both Fresh Parsley and Cooked Ripe Red Tomatoes have similar amounts of Water per 1 kg.
Both Fresh Parsley as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Fresh Parsley has 2 times more Energy, 1.6 times more Carbohydrate, 4.7 times more Fiber and 3.1 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.9 times more Sugars than Fresh Parsley.
Both Fresh Parsley as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.