Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Boiled Butterbur with Salt:
Cooked Ripe Red Tomatoes have 24 times more Vitamin A, 3.6 times more Vitamin B1, 2.2 times more Vitamin B2, 5.3 times more Vitamin B3, 7.2 times more Vitamin B5, 1.5 times more Vitamin B6, 3.3 times more Vitamin B9 and 1.2 times more Vitamin C than Boiled and Drained Butterbur with Salt.
Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Butterbur with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Boiled Butterbur with Salt:
Cooked Ripe Red Tomatoes have 1.3 times more Copper, 6.8 times more Iron, 4 times more Phosphorus and 1.6 times more Zinc than Boiled and Drained Butterbur with Salt.
While Boiled and Drained Butterbur with Salt contains 5.4 times more Calcium, 1.5 times more Manganese, 1.6 times more Potassium, 1.8 times more Selenium and 21.8 times more Sodium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled and Drained Butterbur with Salt have similar amounts of Magnesium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 1.9 times more Carbohydrate and 4.1 times more Protein than Boiled and Drained Butterbur with Salt.
Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Butterbur with Salt have insufficient amounts of Energy, Fat, Cholesterol, Glucose and Sucrose in 100 g.