Lets compare vitamin content per 14 ounces of Boiled Pink Beans vs Tomatoes in Juice with Salt:
Boiled Pink Beans have 2.6 times more Vitamin B5, 1.6 times more Vitamin B6, 21 times more Vitamin B9, 1.7 times more Vitamin E and 1.4 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 more Vitamin A, 2.2 times more Vitamin B1 and more Vitamin C than Boiled Pink Beans.
Both Boiled Pink Beans and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Vitamin B2 and Vitamin B3 per 14 oz.
Both Boiled Pink Beans 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 Boiled Pink Beans vs Tomatoes in Juice with Salt:
Boiled Pink Beans have 1.6 times more Calcium, 5.2 times more Copper, 4 times more Iron, 6.5 times more Magnesium, 8.1 times more Manganese, 9.7 times more Phosphorus, 2.7 times more Potassium, 2 times more Selenium and 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 57.5 times more Sodium and 1.5 times more Water than Boiled Pink Beans.
Comparison of macro-nutrients per 14 ounces:
Boiled Pink Beans have 9.3 times more Energy, 24 times more Omega 3, 8 times more Carbohydrate, 2.8 times more Fiber and 11.5 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 7.1 times more Sugars than Boiled Pink Beans.
Both Boiled Pink Beans 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.