Lets compare vitamin content per 5 ounces of Tomatoes vs Cooked Broccoli Raab:
Cooked Broccoli Raab contains 5.4 times more Vitamin A, 4.6 times more Vitamin B1, 7.4 times more Vitamin B2, 3.4 times more Vitamin B3, 5 times more Vitamin B5, 2.8 times more Vitamin B6, 4.7 times more Vitamin B9, 2.7 times more Vitamin C, 4.7 times more Vitamin E and 32.4 times more Vitamin K than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Cooked Broccoli Raab have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Tomatoes vs Cooked Broccoli Raab:
Cooked Broccoli Raab contains 11.8 times more Calcium, 1.3 times more Copper, 4.7 times more Iron, 2.5 times more Magnesium, 3.3 times more Manganese, 3.4 times more Phosphorus, 1.4 times more Potassium, more Selenium, 11.2 times more Sodium and 3.2 times more Zinc than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes and Cooked Broccoli Raab have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Ripe Red Tomatoes have 1.2 times more Carbohydrate, 4.2 times more Sugars and 5.7 times more Fructose than Cooked Broccoli Raab.
While Cooked Broccoli Raab contains 67 times more Omega 3, 2.3 times more Fiber and 4.4 times more Protein than Raw Ripe Red Tomatoes.
Both Raw Ripe Red Tomatoes as well as Cooked Broccoli Raab have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.