Lets compare vitamin content per 100 grams of Boiled Butterbur vs Tomatoes in Juice with Salt:
Boiled and Drained Butterbur 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.
Both Boiled and Drained Butterbur 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 vs Tomatoes in Juice with Salt:
Boiled and Drained Butterbur has 1.8 times more Calcium, 2.3 times more Manganese, 1.9 times more Potassium and 1.3 times more Selenium 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, 28.8 times more Sodium and 1.3 times more Zinc than Boiled and Drained Butterbur.
Both Boiled and Drained Butterbur 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.
Both Boiled and Drained Butterbur 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.