Lets compare vitamin content per 100 grams of Tomatoes in Juice with Salt vs Cooked Shiitake Mushrooms:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 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.
While Cooked Shiitake Mushrooms no Salt contain 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.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Cooked Shiitake Mushrooms no Salt have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Tomatoes in Juice with Salt vs Cooked Shiitake Mushrooms:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 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.
While Cooked Shiitake Mushrooms no Salt contain 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.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt and Cooked Shiitake Mushrooms no Salt have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Shiitake Mushrooms no Salt contain 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 Canned Red Ripe Tomatoes in Tomato Juice with Salt and Cooked Shiitake Mushrooms no Salt have similar amounts of Fiber per 100 g.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Cooked Shiitake Mushrooms no Salt have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.