Lets compare vitamin content per 100 grams of Cooked Napa Cabbage vs Tomatoes in Juice with Salt:
Cooked Napa Cabbage has 5.4 times more Vitamin B9 than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 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.
Both Cooked Napa Cabbage 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 Cooked Napa Cabbage vs Tomatoes in Juice with Salt:
Cooked Napa Cabbage has 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.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 2.2 times more Potassium, 1.8 times more Selenium and 10.5 times more Sodium than Cooked Napa Cabbage.
Both Cooked Napa Cabbage and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Calcium, Magnesium, Phosphorus, Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Napa Cabbage has 1.4 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 1.6 times more Carbohydrate than Cooked Napa Cabbage.
Both Cooked Napa Cabbage 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.