Lets compare vitamin content per 1 kilogram of Cooked Ripe Red Tomatoes vs Red Cabbage:
Cooked Ripe Red Tomatoes have 1.3 times more Vitamin B3 and 5.1 times more Vitamin E than Raw Red Cabbage.
While Raw Red Cabbage contains 2.3 times more Vitamin A, 1.8 times more Vitamin B1, 3.1 times more Vitamin B2, 2.6 times more Vitamin B6, 1.4 times more Vitamin B9, 2.5 times more Vitamin C and 13.6 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Red Cabbage have similar amounts of Vitamin B5 per 1 kg.
Both Cooked Ripe Red Tomatoes as well as Raw Red Cabbage have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Cooked Ripe Red Tomatoes vs Red Cabbage:
Cooked Ripe Red Tomatoes have 4.4 times more Copper than Raw Red Cabbage.
While Raw Red Cabbage contains 4.1 times more Calcium, 1.8 times more Magnesium, 2.3 times more Manganese, 2.5 times more Sodium and 1.6 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Red Cabbage have similar amounts of Iron, Phosphorus, Potassium, Selenium and Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Raw Red Cabbage contains 1.7 times more Energy, 22.5 times more Omega 3, 1.8 times more Carbohydrate, 1.5 times more Sugars, 3 times more Fiber and 1.5 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Red Cabbage have similar amounts of Fructose per 1 kg.
Both Cooked Ripe Red Tomatoes as well as Raw Red Cabbage have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.