Lets compare vitamin content per 5 ounces of Kale vs Cooked Ripe Red Tomatoes:
Raw Kale has 10 times more Vitamin A, 3.1 times more Vitamin B1, 15.8 times more Vitamin B2, 2.2 times more Vitamin B3, 2.9 times more Vitamin B5, 1.9 times more Vitamin B6, 4.8 times more Vitamin B9, 4.1 times more Vitamin C and 139.1 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Raw Kale and Cooked Ripe Red Tomatoes have similar amounts of Vitamin E per 5 oz.
Both Raw Kale 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 Kale vs Cooked Ripe Red Tomatoes:
Raw Kale has 23.1 times more Calcium, 2.4 times more Iron, 3.7 times more Magnesium, 8.8 times more Manganese, 2 times more Phosphorus, 1.6 times more Potassium, 1.8 times more Selenium, 4.8 times more Sodium and 2.8 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.4 times more Copper than Raw Kale.
Both Raw Kale and Cooked Ripe Red Tomatoes have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Kale has 1.9 times more Energy, 13.5 times more Fat, 189 times more Omega 3, 6.9 times more Omega 6, 5.9 times more Fiber and 3.1 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.5 times more Sugars and 3.2 times more Fructose than Raw Kale.
Both Raw Kale and Cooked Ripe Red Tomatoes have similar amounts of Carbohydrate per 5 oz.
Both Raw Kale as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.