Lets compare vitamin content per 5 ounces of Tomatoes in Juice with Salt vs UV Exposed Portabella Mushrooms:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have more Vitamin A, 9.7 times more Vitamin B1, more Vitamin C, 29.5 times more Vitamin E and more Vitamin K than Raw Portabella Mushrooms Exposed to UV.
While Raw Portabella Mushrooms Exposed to UV contain 2.4 times more Vitamin B2, 6.3 times more Vitamin B3, 9.7 times more Vitamin B5, 1.3 times more Vitamin B6, 3.5 times more Vitamin B9, more Vitamin B12 and more Vitamin D than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Comparing minerals per 5 ounces for Tomatoes in Juice with Salt vs UV Exposed Portabella Mushrooms:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 11 times more Calcium, 1.8 times more Iron and 12.8 times more Sodium than Raw Portabella Mushrooms Exposed to UV.
While Raw Portabella Mushrooms Exposed to UV contain 5.5 times more Copper, 6.4 times more Phosphorus, 1.9 times more Potassium, 26.6 times more Selenium and 4.4 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt and Raw Portabella Mushrooms Exposed to UV have similar amounts of Magnesium, Manganese and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 2.7 times more Fructose and 1.5 times more Fiber than Raw Portabella Mushrooms Exposed to UV.
While Raw Portabella Mushrooms Exposed to UV contain 2.7 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt and Raw Portabella Mushrooms Exposed to UV have similar amounts of Carbohydrate and Sugars per 5 oz.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Raw Portabella Mushrooms Exposed to UV have insufficient amounts of Energy, Fat, Cholesterol, Glucose and Sucrose in 5 oz.