Lets compare vitamin content per 14 ounces of Cooked Corn Pasta vs Tomatoes in Juice with Salt:
Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 6.7 times more Vitamin A, 10.8 times more Vitamin B1, 2.4 times more Vitamin B2, 1.3 times more Vitamin B3, 1.9 times more Vitamin B6, 1.3 times more Vitamin B9 and more Vitamin C than Cooked Corn Gluten-free Pasta.
Both Cooked Corn Gluten-free Pasta and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Vitamin B5 per 14 oz.
Both Cooked Corn Gluten-free Pasta as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Cooked Corn Pasta vs Tomatoes in Juice with Salt:
Cooked Corn Gluten-free Pasta has 1.2 times more Copper, 3.6 times more Magnesium, 2.3 times more Manganese, 4.5 times more Phosphorus, 4 times more Selenium and 5.3 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 33 times more Calcium, 2.3 times more Iron, 6.2 times more Potassium, more Sodium and 1.4 times more Water than Cooked Corn Gluten-free Pasta.
Comparison of macro-nutrients per 14 ounces:
Cooked Corn Gluten-free Pasta has 7.9 times more Energy, 3.3 times more Omega 6, 8 times more Carbohydrate, 2.5 times more Fiber and 3.3 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Cooked Corn Gluten-free Pasta as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 14 oz.