Lets compare vitamin content per 5 ounces of Cooked Frozen Brussels Sprouts with Salt vs Cooked Ripe Red Tomatoes:
Boiled Frozen Brussels Sprouts, drained with Salt have 1.9 times more Vitamin A, 2.9 times more Vitamin B1, 5.1 times more Vitamin B2, 2.7 times more Vitamin B5, 3.7 times more Vitamin B6, 7.8 times more Vitamin B9, 2 times more Vitamin C and 69.1 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Boiled Frozen Brussels Sprouts, drained with Salt and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3 and Vitamin E per 5 oz.
Both Boiled Frozen Brussels Sprouts, drained with Salt 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 Cooked Frozen Brussels Sprouts with Salt vs Cooked Ripe Red Tomatoes:
Boiled Frozen Brussels Sprouts, drained with Salt have 2.4 times more Calcium, 2 times more Magnesium, 2 times more Manganese, 2 times more Phosphorus, 1.3 times more Potassium, 23.5 times more Sodium and 1.7 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.2 times more Copper and 1.4 times more Iron than Boiled Frozen Brussels Sprouts, drained with Salt.
Both Boiled Frozen Brussels Sprouts, drained with Salt and Cooked Ripe Red Tomatoes have similar amounts of Selenium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled Frozen Brussels Sprouts, drained with Salt have 2.3 times more Energy, 64.5 times more Omega 3, 2.1 times more Carbohydrate, 5.9 times more Fiber and 3.8 times more Protein than Cooked Ripe Red Tomatoes.
Both Boiled Frozen Brussels Sprouts, drained with Salt and Cooked Ripe Red Tomatoes have similar amounts of Sugars per 5 oz.
Both Boiled Frozen Brussels Sprouts, drained with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.