Lets compare vitamin content per 7 ounces of Cooked Ripe Red Tomatoes vs Parsley:
Fresh Parsley contains 17.5 times more Vitamin A, 2.4 times more Vitamin B1, 4.5 times more Vitamin B2, 2.5 times more Vitamin B3, 3.1 times more Vitamin B5, 11.7 times more Vitamin B9, 5.8 times more Vitamin C, 1.3 times more Vitamin E and 585.7 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Fresh Parsley have similar amounts of Vitamin B6 per 7 oz.
Both Cooked Ripe Red Tomatoes as well as Fresh Parsley have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked Ripe Red Tomatoes vs Parsley:
Fresh Parsley contains 12.5 times more Calcium, 2 times more Copper, 9.1 times more Iron, 5.6 times more Magnesium, 1.5 times more Manganese, 2.1 times more Phosphorus, 2.5 times more Potassium, 5.1 times more Sodium and 7.6 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Fresh Parsley have similar amounts of Water per 7 oz.
Both Cooked Ripe Red Tomatoes as well as Fresh Parsley have insufficient amounts of Selenium in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Cooked Ripe Red Tomatoes have 2.9 times more Sugars than Fresh Parsley.
While Fresh Parsley contains 2 times more Energy, 1.6 times more Carbohydrate, 4.7 times more Fiber and 3.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Fresh Parsley have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.