Lets compare vitamin content per 100 grams of Boiled Butterbur with Salt vs Tomatoes in Juice with Salt:
Boiled and Drained Butterbur with Salt has 1.5 times more Vitamin C than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 20 times more Vitamin A, 57.5 times more Vitamin B1, 5.5 times more Vitamin B2, 7.1 times more Vitamin B3, 6.5 times more Vitamin B5, 2.1 times more Vitamin B6 and 2 times more Vitamin B9 than Boiled and Drained Butterbur with Salt.
Both Boiled and Drained Butterbur with Salt as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Butterbur with Salt vs Tomatoes in Juice with Salt:
Boiled and Drained Butterbur with Salt has 1.8 times more Calcium, 2.3 times more Manganese, 1.9 times more Potassium, 1.3 times more Selenium and 2.1 times more Sodium than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 5.7 times more Iron, 2.4 times more Phosphorus and 1.3 times more Zinc than Boiled and Drained Butterbur with Salt.
Both Boiled and Drained Butterbur with Salt and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Copper, Magnesium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 1.6 times more Carbohydrate and 3.4 times more Protein than Boiled and Drained Butterbur with Salt.
Both Boiled and Drained Butterbur with Salt as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Energy, Fat, Cholesterol, Glucose and Sucrose in 100 g.