Lets compare vitamin content per 14 ounces of Taco shells, baked vs Tomatoes in Juice with Salt:
Taco shells, baked have 1.5 times more Vitamin B2, 2.6 times more Vitamin B3, 1.8 times more Vitamin B6, 8.6 times more Vitamin B9 and 3.3 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 20 times more Vitamin A, 2.7 times more Vitamin B1 and more Vitamin C than Taco shells, baked.
Both Taco shells, baked and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Vitamin E per 14 oz.
Both Taco shells, baked 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 Taco shells, baked vs Tomatoes in Juice with Salt:
Taco shells, baked have 3 times more Calcium, 2.2 times more Copper, 2.9 times more Iron, 8.3 times more Magnesium, 8.2 times more Manganese, 13.7 times more Phosphorus, 1.2 times more Potassium, 6.9 times more Selenium, 2.8 times more Sodium and 13.4 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 14.8 times more Water than Taco shells, baked.
Comparison of macro-nutrients per 14 ounces:
Taco shells, baked have 29.8 times more Energy, 87.2 times more Fat, 209 times more Saturated Fat, 71 times more Omega 3, 53.4 times more Omega 6, 18.3 times more Carbohydrate, 3.5 times more Fiber and 8.1 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 1.7 times more Sugars and 13.1 times more Fructose than Taco shells, baked.
Both Taco shells, baked as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.