Lets compare vitamin content per 7 ounces of Cooked Ripe Red Tomatoes vs UV Exposed White Mushroom:
Cooked Ripe Red Tomatoes have 10.9 times more Vitamin C, 56 times more Vitamin E and more Vitamin K than Raw White Mushroom Exposed to UV.
While Raw White Mushroom Exposed to UV contains 2.3 times more Vitamin B1, 18.3 times more Vitamin B2, 6.8 times more Vitamin B3, 11.6 times more Vitamin B5, 1.3 times more Vitamin B6, 1.3 times more Vitamin B9 and more Vitamin D than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw White Mushroom Exposed to UV have insufficient amounts of Vitamin B12 in 7 oz.
Comparing minerals per 7 ounces for Cooked Ripe Red Tomatoes vs UV Exposed White Mushroom:
Cooked Ripe Red Tomatoes have 3.7 times more Calcium, 1.4 times more Iron and 2.2 times more Manganese than Raw White Mushroom Exposed to UV.
While Raw White Mushroom Exposed to UV contains 4.2 times more Copper, 3.1 times more Phosphorus, 1.5 times more Potassium, 18.6 times more Selenium and 3.7 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw White Mushroom Exposed to UV have similar amounts of Magnesium and Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Cooked Ripe Red Tomatoes have 1.2 times more Carbohydrate, 1.3 times more Sugars and 7.7 times more Fructose than Raw White Mushroom Exposed to UV.
While Raw White Mushroom Exposed to UV contains 1.4 times more Fiber and 3.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw White Mushroom Exposed to UV have insufficient amounts of Energy, Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.