Lets compare vitamin content per 7 ounces of Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated vs Cooked Ripe Red Tomatoes:
Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated has 2 times more Vitamin A, 1.7 times more Vitamin B1, 8.6 times more Vitamin B2, 1.8 times more Vitamin B9, more Vitamin B12 and more Vitamin D than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.6 times more Vitamin B6 and 6.5 times more Vitamin C than Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated.
Both Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3 and Vitamin E per 7 oz.
Comparing minerals per 7 ounces for Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated vs Cooked Ripe Red Tomatoes:
Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated has 3.3 times more Calcium, 11.9 times more Iron, 9.3 times more Magnesium, 6.8 times more Manganese, 1.6 times more Potassium, 47.8 times more Sodium and 2.2 times more Zinc than Cooked Ripe Red Tomatoes.
Both Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated and Cooked Ripe Red Tomatoes have similar amounts of Copper, Phosphorus and Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated has 1.7 times more Energy, 1.4 times more Carbohydrate, 6.4 times more Fiber and 2 times more Protein than Cooked Ripe Red Tomatoes.
Both Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Glucose and Sucrose in 7 oz.