Lets compare vitamin content per 14 ounces of Whole Sorghum Flour vs Tomatoes in Juice with Salt:
Whole-grain Sorghum Flour has 6.3 times more Vitamin B3, 4.6 times more Vitamin B5, 2.9 times more Vitamin B6, 3.1 times more Vitamin B9 and 2.5 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, 1.7 times more Vitamin B1 and 15.8 times more Vitamin C than Whole-grain Sorghum Flour.
Both Whole-grain Sorghum Flour and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Vitamin B2 and Vitamin E per 14 oz.
Comparing minerals per 14 ounces for Whole Sorghum Flour vs Tomatoes in Juice with Salt:
Whole-grain Sorghum Flour has 4.9 times more Copper, 5.5 times more Iron, 12.3 times more Magnesium, 18.5 times more Manganese, 16.4 times more Phosphorus, 1.7 times more Potassium, 17.4 times more Selenium and 13.6 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 2.8 times more Calcium, 38.3 times more Sodium and 9.2 times more Water than Whole-grain Sorghum Flour.
Comparison of macro-nutrients per 14 ounces:
Whole-grain Sorghum Flour has 22.4 times more Energy, 13.4 times more Fat, 15.5 times more Saturated Fat, 15.3 times more Omega 3, 13.8 times more Omega 6, 22.1 times more Carbohydrate, 3.5 times more Fiber and 10.7 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 1.3 times more Sugars and 8.2 times more Fructose than Whole-grain Sorghum Flour.
Both Whole-grain Sorghum Flour as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Glucose and Sucrose in 14 oz.