Lets compare vitamin content per 100 grams of Cooked Shiitake Mushrooms vs Tomatoes in Juice with Salt:
Cooked Shiitake Mushrooms no Salt have 3.1 times more Vitamin B2, 2.1 times more Vitamin B3, 30.7 times more Vitamin B5, 1.4 times more Vitamin B6, 2.6 times more Vitamin B9 and more Vitamin D than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain more Vitamin A, 15.5 times more Vitamin B1, 42 times more Vitamin C, more Vitamin E and more Vitamin K than Cooked Shiitake Mushrooms no Salt.
Both Cooked Shiitake Mushrooms no Salt as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Cooked Shiitake Mushrooms vs Tomatoes in Juice with Salt:
Cooked Shiitake Mushrooms no Salt have 17.2 times more Copper, 1.4 times more Magnesium, 3 times more Manganese, 1.7 times more Phosphorus, 35.4 times more Selenium and 11.1 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 11 times more Calcium, 1.3 times more Iron, 1.6 times more Potassium and 28.8 times more Sodium than Cooked Shiitake Mushrooms no Salt.
Both Cooked Shiitake Mushrooms no Salt and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Shiitake Mushrooms no Salt have 3.5 times more Energy, 4.1 times more Carbohydrate, 1.5 times more Sugars and 2 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Cooked Shiitake Mushrooms no Salt and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Fiber per 100 g.
Both Cooked Shiitake Mushrooms no Salt as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.