Lets compare vitamin content per 1 pound of Cooked Ripe Red Tomatoes vs Brussels Sprouts:
Raw Brussels Sprouts contain 1.6 times more Vitamin A, 3.9 times more Vitamin B1, 4.1 times more Vitamin B2, 1.4 times more Vitamin B3, 2.4 times more Vitamin B5, 2.8 times more Vitamin B6, 4.7 times more Vitamin B9, 3.7 times more Vitamin C, 1.6 times more Vitamin E and 63.2 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Brussels Sprouts have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Cooked Ripe Red Tomatoes vs Brussels Sprouts:
Raw Brussels Sprouts contain 3.8 times more Calcium, 2.1 times more Iron, 2.6 times more Magnesium, 3.2 times more Manganese, 2.5 times more Phosphorus, 1.8 times more Potassium, 3.2 times more Selenium, 2.3 times more Sodium and 3 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Brussels Sprouts have similar amounts of Copper and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Cooked Ripe Red Tomatoes have 1.4 times more Fructose than Raw Brussels Sprouts.
While Raw Brussels Sprouts contain 2.4 times more Energy, 49.5 times more Omega 3, 2.2 times more Carbohydrate, 5.4 times more Fiber and 3.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Brussels Sprouts have similar amounts of Sugars per 1 lb.
Both Cooked Ripe Red Tomatoes as well as Raw Brussels Sprouts have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.