Lets compare vitamin content per 100 grams of Tomatoes in Juice with Salt vs Boiled Bulgur:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have more Vitamin A, 10.1 times more Vitamin B1, 2 times more Vitamin B2, 1.3 times more Vitamin B6, more Vitamin C, 59 times more Vitamin E and 5.2 times more Vitamin K than Cooked Bulgur.
While Cooked Bulgur contains 1.4 times more Vitamin B3, 2.9 times more Vitamin B5 and 2.3 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 Bulgur have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Tomatoes in Juice with Salt vs Boiled Bulgur:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 3.3 times more Calcium, 2.8 times more Potassium, 23 times more Sodium and 1.2 times more Water than Cooked Bulgur.
While Cooked Bulgur contains 1.4 times more Copper, 1.7 times more Iron, 3.2 times more Magnesium, 9 times more Manganese, 2.4 times more Phosphorus and 4.8 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt and Cooked Bulgur have similar amounts of Selenium per 100 g.
Comparison of macro-nutrients per 100 grams:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 25.5 times more Sugars than Cooked Bulgur.
While Cooked Bulgur contains 5.2 times more Energy, 5.4 times more Carbohydrate, 2.4 times more Fiber and 3.9 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 Bulgur have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.