Lets compare vitamin content per 14 ounces of Tomatoes in Juice with Salt vs Boiled Pink Beans:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have more Vitamin A, 2.2 times more Vitamin B1, 1.2 times more Vitamin B3 and more Vitamin C than Boiled Pink Beans.
While Boiled Pink Beans contain 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.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt and Boiled Pink Beans have similar amounts of Vitamin B2 per 14 oz.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Boiled Pink Beans have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Tomatoes in Juice with Salt vs Boiled Pink Beans:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 57.5 times more Sodium and 1.5 times more Water than Boiled Pink Beans.
While Boiled Pink Beans contain 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.
Comparison of macro-nutrients per 14 ounces:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 7.1 times more Sugars than Boiled Pink Beans.
While Boiled Pink Beans contain 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.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Boiled Pink Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.