Lets compare vitamin content per 14 ounces of Tomatoes in Juice with Salt vs Cooked Guava Sauce:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 1.4 times more Vitamin A, 22.1 times more Vitamin B1, 4.2 times more Vitamin B2, 1.7 times more Vitamin B3, 1.2 times more Vitamin B6, 1.6 times more Vitamin B9 and 1.4 times more Vitamin K than Cooked Guava Sauce.
While Cooked Guava Sauce contains 11.6 times more Vitamin C than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt and Cooked Guava Sauce have similar amounts of Vitamin E per 14 oz.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Cooked Guava Sauce have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Tomatoes in Juice with Salt vs Cooked Guava Sauce:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 4.7 times more Calcium, 3.2 times more Iron, 1.4 times more Magnesium, 1.5 times more Phosphorus, 1.4 times more Selenium and 28.8 times more Sodium than Cooked Guava Sauce.
While Cooked Guava Sauce contains 1.5 times more Copper, 1.6 times more Manganese and 1.4 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt and Cooked Guava Sauce have similar amounts of Potassium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 2.5 times more Protein than Cooked Guava Sauce.
While Cooked Guava Sauce contains 2.3 times more Energy, 4.3 times more Omega 3, 2.7 times more Carbohydrate, 2.3 times more Sugars and 1.9 times more Fiber than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Cooked Guava Sauce have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.