Lets compare vitamin content per 14 ounces of Cooked Shiitake Mushrooms with Salt vs Cooked Ripe Red Tomatoes:
Cooked Shiitake Mushrooms with Salt have 7.7 times more Vitamin B2, 2.8 times more Vitamin B3, 27.8 times more Vitamin B5, 2 times more Vitamin B6, 1.6 times more Vitamin B9 and more Vitamin D than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 76 times more Vitamin C, more Vitamin E and more Vitamin K than Cooked Shiitake Mushrooms with Salt.
Both Cooked Shiitake Mushrooms with Salt and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B1 per 14 oz.
Both Cooked Shiitake Mushrooms with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Cooked Shiitake Mushrooms with Salt vs Cooked Ripe Red Tomatoes:
Cooked Shiitake Mushrooms with Salt have 11.9 times more Copper, 1.6 times more Magnesium, 1.9 times more Manganese, 49.6 times more Selenium, 21.8 times more Sodium and 9.5 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.7 times more Calcium, 1.5 times more Iron and 1.9 times more Potassium than Cooked Shiitake Mushrooms with Salt.
Both Cooked Shiitake Mushrooms with Salt and Cooked Ripe Red Tomatoes have similar amounts of Phosphorus and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Shiitake Mushrooms with Salt have 3.1 times more Energy, 3.6 times more Carbohydrate, 1.5 times more Sugars, 3 times more Fiber and 1.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Shiitake Mushrooms with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.