Lets compare vitamin content per 5 ounces of Cooked Green Cauliflower vs Tomatoes in Juice with Salt:
Cooked Green Cauliflower has 1.8 times more Vitamin B2, 5.8 times more Vitamin B5, 1.9 times more Vitamin B6, 5.1 times more Vitamin B9, 5.8 times more Vitamin C and 8 times more Vitamin K than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 2.9 times more Vitamin A, 8.2 times more Vitamin B1 and 14.8 times more Vitamin E than Cooked Green Cauliflower.
Both Cooked Green Cauliflower and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Vitamin B3 per 5 oz.
Both Cooked Green Cauliflower as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Green Cauliflower vs Tomatoes in Juice with Salt:
Cooked Green Cauliflower has 1.3 times more Iron, 1.9 times more Magnesium, 3.6 times more Manganese, 3.4 times more Phosphorus, 1.5 times more Potassium and 5.3 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 1.3 times more Copper and 5 times more Sodium than Cooked Green Cauliflower.
Both Cooked Green Cauliflower and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Calcium, Selenium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Green Cauliflower has 2 times more Energy, 26.8 times more Omega 3, 1.8 times more Carbohydrate, 1.2 times more Sugars, 1.7 times more Fiber and 3.8 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Cooked Green Cauliflower as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.