Lets compare vitamin content per 5 ounces of Cooked Chopped Frozen Collards vs Cooked Ripe Red Tomatoes:
Boiled Chopped Frozen Collards have 24 times more Vitamin A, 1.3 times more Vitamin B1, 5.2 times more Vitamin B2, 1.4 times more Vitamin B6, 5.8 times more Vitamin B9, 2.2 times more Vitamin E and 222.6 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Boiled Chopped Frozen Collards and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3, Vitamin B5 and Vitamin C per 5 oz.
Both Boiled Chopped Frozen Collards 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 Chopped Frozen Collards vs Cooked Ripe Red Tomatoes:
Boiled Chopped Frozen Collards have 19.1 times more Calcium, 1.6 times more Iron, 3.3 times more Magnesium, 6.3 times more Manganese, 3 times more Selenium, 4.5 times more Sodium and 1.9 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.4 times more Copper than Boiled Chopped Frozen Collards.
Both Boiled Chopped Frozen Collards and Cooked Ripe Red Tomatoes have similar amounts of Phosphorus, Potassium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled Chopped Frozen Collards have 2 times more Energy, 63.5 times more Omega 3, 1.8 times more Carbohydrate, 4 times more Fiber and 3.1 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 4.4 times more Sugars than Boiled Chopped Frozen Collards.
Both Boiled Chopped Frozen Collards as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.