Lets compare vitamin content per 14 ounces of Canned Baked Beans vs Tomatoes in Juice with Salt:
Canned Baked Beans no Salt have 3 times more Vitamin B9 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, 3.8 times more Vitamin B1, 1.7 times more Vitamin B3, 4.1 times more Vitamin C, 3.9 times more Vitamin E and 3.3 times more Vitamin K than Canned Baked Beans no Salt.
Both Canned Baked Beans no Salt and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Vitamin B2 and Vitamin B6 per 14 oz.
Both Canned Baked Beans no Salt 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 Canned Baked Beans vs Tomatoes in Juice with Salt:
Canned Baked Beans no Salt have 1.5 times more Calcium, 4 times more Copper, 3.2 times more Magnesium, 6.1 times more Phosphorus, 1.5 times more Potassium, 6.4 times more Selenium and 11.7 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 times more Iron, 115 times more Sodium and 1.3 times more Water than Canned Baked Beans no Salt.
Comparison of macro-nutrients per 14 ounces:
Canned Baked Beans no Salt have 6.6 times more Energy, 19.5 times more Omega 3, 5.9 times more Carbohydrate, 3.1 times more Sugars, 2.9 times more Fiber and 6.1 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Baked Beans no Salt as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.