Lets compare vitamin content per 14 ounces of Tomatoes in Juice with Salt vs Boiled Yellow Beans with Salt:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have more Vitamin A, 3.1 times more Vitamin B1 and 7 times more Vitamin C than Boiled Yellow Beans with Salt.
While Boiled Yellow Beans with Salt contain 1.9 times more Vitamin B2, 2 times more Vitamin B5, 10.1 times more Vitamin B9, 1.6 times more Vitamin E and 1.3 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 Yellow Beans with Salt have similar amounts of Vitamin B3 and Vitamin B6 per 14 oz.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Boiled Yellow Beans with Salt 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 Yellow Beans with Salt:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 1.5 times more Water than Boiled Yellow Beans with Salt.
While Boiled Yellow Beans with Salt contain 1.9 times more Calcium, 3.6 times more Copper, 4.4 times more Iron, 7.4 times more Magnesium, 6.7 times more Manganese, 10.8 times more Phosphorus, 1.7 times more Potassium, 1.9 times more Selenium, 2.1 times more Sodium and 8.8 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 7.5 times more Sugars than Boiled Yellow Beans with Salt.
While Boiled Yellow Beans with Salt contain 9 times more Energy, 4.3 times more Fat, 53 times more Omega 3, 2.6 times more Omega 6, 7.3 times more Carbohydrate, 5.5 times more Fiber and 11.6 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 Yellow Beans with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.