Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Stir-Fried Shiitake Mushrooms:
Cooked Ripe Red Tomatoes have more Vitamin A, more Vitamin C, more Vitamin E and more Vitamin K than Stir-Fried Shiitake Mushrooms.
While Stir-Fried Shiitake Mushrooms contain 2.8 times more Vitamin B1, 12.5 times more Vitamin B2, 7.3 times more Vitamin B3, 10.5 times more Vitamin B5, 2.2 times more Vitamin B6 and more Vitamin D than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Stir-Fried Shiitake Mushrooms have similar amounts of Vitamin B9 per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Stir-Fried Shiitake Mushrooms have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Stir-Fried Shiitake Mushrooms:
Cooked Ripe Red Tomatoes have 5.5 times more Calcium and 1.3 times more Iron than Stir-Fried Shiitake Mushrooms.
While Stir-Fried Shiitake Mushrooms contain 2.2 times more Copper, 2.1 times more Magnesium, 2.1 times more Manganese, 4 times more Phosphorus, 1.5 times more Potassium, 12.6 times more Selenium and 6.9 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Stir-Fried Shiitake Mushrooms have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 8.3 times more Sugars and more Fructose than Stir-Fried Shiitake Mushrooms.
While Stir-Fried Shiitake Mushrooms contain 2.2 times more Energy, 1.9 times more Carbohydrate, 5.1 times more Fiber and 3.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Stir-Fried Shiitake Mushrooms have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.