Lets compare vitamin content per 100 grams of Pickled Cabbage, Japanese Style vs Tomatoes:
Pickled Fresh Japanese Style Cabbage has 2.1 times more Vitamin B2, 2.3 times more Vitamin B5, 1.3 times more Vitamin B6, 2.8 times more Vitamin B9 and 15.9 times more Vitamin K than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 4.7 times more Vitamin A, more Vitamin B1, 3.3 times more Vitamin B3, 19.6 times more Vitamin C and 4.5 times more Vitamin E than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Pickled Cabbage, Japanese Style vs Tomatoes:
Pickled Fresh Japanese Style Cabbage has 4.8 times more Calcium, 1.8 times more Iron, 2.1 times more Manganese, 1.8 times more Phosphorus, 3.6 times more Potassium, more Selenium and 55.4 times more Sodium than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 2.4 times more Copper than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage and Raw Ripe Red Tomatoes have similar amounts of Magnesium, Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Pickled Fresh Japanese Style Cabbage has 1.7 times more Energy, 8.3 times more Omega 3, 1.5 times more Carbohydrate, 2.6 times more Fiber and 1.8 times more Protein than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 2 times more Sugars than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage as well as Raw Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.