Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Canned Butterbur:
Cooked Ripe Red Tomatoes have more Vitamin A, 6 times more Vitamin B1, 3.7 times more Vitamin B2, 3.8 times more Vitamin B3, 11.7 times more Vitamin B5, 2.4 times more Vitamin B6, 4.3 times more Vitamin B9 and 1.9 times more Vitamin C than Canned Butterbur.
Both Cooked Ripe Red Tomatoes as well as Canned Butterbur have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Canned Butterbur:
Cooked Ripe Red Tomatoes have 2 times more Copper, 4.5 times more Magnesium, 7 times more Phosphorus, 18.2 times more Potassium and 2.3 times more Zinc than Canned Butterbur.
While Canned Butterbur contains 3.1 times more Calcium and 1.8 times more Selenium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Canned Butterbur have similar amounts of Iron, Manganese and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 10.6 times more Carbohydrate and 8.6 times more Protein than Canned Butterbur.
Both Cooked Ripe Red Tomatoes as well as Canned Butterbur have insufficient amounts of Energy, Fat, Cholesterol, Glucose and Sucrose in 100 g.