Lets compare vitamin content per 5 ounces of Arugula vs Cooked Ripe Red Tomatoes:
Raw Arugula has 5 times more Vitamin A, 1.2 times more Vitamin B1, 3.9 times more Vitamin B2, 3.4 times more Vitamin B5, 7.5 times more Vitamin B9 and 38.8 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.7 times more Vitamin B3, 1.5 times more Vitamin C and 1.3 times more Vitamin E than Raw Arugula.
Both Raw Arugula and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B6 per 5 oz.
Both Raw Arugula as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Arugula vs Cooked Ripe Red Tomatoes:
Raw Arugula has 14.5 times more Calcium, 2.1 times more Iron, 5.2 times more Magnesium, 3.1 times more Manganese, 1.9 times more Phosphorus, 1.7 times more Potassium, 2.5 times more Sodium and 3.4 times more Zinc than Cooked Ripe Red Tomatoes.
Both Raw Arugula and Cooked Ripe Red Tomatoes have similar amounts of Copper and Water per 5 oz.
Both Raw Arugula as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Arugula has 85 times more Omega 3, 2.3 times more Fiber and 2.7 times more Protein than Cooked Ripe Red Tomatoes.
Both Raw Arugula and Cooked Ripe Red Tomatoes have similar amounts of Carbohydrate and Sugars per 5 oz.
Both Raw Arugula as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.