Lets compare vitamin content per 7 ounces of Tomatoes in Juice with Salt vs Cooked Napa Cabbage:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 1.5 times more Vitamin A, 115 times more Vitamin B1, 2.2 times more Vitamin B2, 1.5 times more Vitamin B3, 3.3 times more Vitamin B5, 3 times more Vitamin B6 and 3.9 times more Vitamin C than Cooked Napa Cabbage.
While Cooked Napa Cabbage contains 5.4 times more Vitamin B9 than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Cooked Napa Cabbage have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Tomatoes in Juice with Salt vs Cooked Napa Cabbage:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 1.3 times more Magnesium, 2.2 times more Potassium, 1.8 times more Selenium and 10.5 times more Sodium than Cooked Napa Cabbage.
While Cooked Napa Cabbage contains 1.8 times more Copper, 1.3 times more Iron and 3 times more Manganese than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt and Cooked Napa Cabbage have similar amounts of Calcium, Phosphorus, Zinc and Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 1.6 times more Carbohydrate than Cooked Napa Cabbage.
While Cooked Napa Cabbage contains 1.4 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Cooked Napa Cabbage have insufficient amounts of Energy, Fat, Cholesterol, Glucose and Sucrose in 7 oz.