Lets compare vitamin content per 14 ounces of Kimchi vs Tomatoes in Juice with Salt:
Cabbage Kimchi has 3.8 times more Vitamin B2, 1.5 times more Vitamin B3, 1.9 times more Vitamin B6, 6.5 times more Vitamin B9 and 16.8 times more Vitamin K than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 4 times more Vitamin A, 57.5 times more Vitamin B1, more Vitamin C and 5.4 times more Vitamin E than Cabbage Kimchi.
Both Cabbage Kimchi as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Kimchi vs Tomatoes in Juice with Salt:
Cabbage Kimchi has 4.4 times more Iron, 1.4 times more Magnesium, 1.4 times more Phosphorus, 4.3 times more Sodium and 1.8 times more Zinc 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 Copper, 1.3 times more Potassium and 1.4 times more Selenium than Cabbage Kimchi.
Both Cabbage Kimchi and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Calcium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cabbage Kimchi has 34.3 times more Omega 3 and 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 1.4 times more Carbohydrate and 2.4 times more Sugars than Cabbage Kimchi.
Both Cabbage Kimchi and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Fiber per 14 oz.
Both Cabbage Kimchi as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.