Lets compare vitamin content per 14 ounces of Cooked Shiitake Mushrooms with Salt vs Tomatoes:
Cooked Shiitake Mushrooms with Salt have 8.9 times more Vitamin B2, 2.5 times more Vitamin B3, 40.3 times more Vitamin B5, 2 times more Vitamin B6, 1.4 times more Vitamin B9 and more Vitamin D than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain more Vitamin A, 45.7 times more Vitamin C, more Vitamin E and more Vitamin K than Cooked Shiitake Mushrooms with Salt.
Both Cooked Shiitake Mushrooms with Salt and Raw Ripe Red Tomatoes have similar amounts of Vitamin B1 per 14 oz.
Both Cooked Shiitake Mushrooms with Salt as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Cooked Shiitake Mushrooms with Salt vs Tomatoes:
Cooked Shiitake Mushrooms with Salt have 15.2 times more Copper, 1.6 times more Iron, 1.3 times more Magnesium, 1.8 times more Manganese, 1.2 times more Phosphorus, more Selenium, 48 times more Sodium and 7.8 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 3.3 times more Calcium and 2 times more Potassium than Cooked Shiitake Mushrooms with Salt.
Both Cooked Shiitake Mushrooms with Salt and Raw Ripe Red Tomatoes have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Shiitake Mushrooms with Salt have 3.1 times more Energy, 3.7 times more Carbohydrate, 1.5 times more Sugars, 1.8 times more Fiber and 1.8 times more Protein than Raw Ripe Red Tomatoes.
Both Cooked Shiitake Mushrooms with Salt as well as Raw Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.