Lets compare vitamin content per 1 kilogram of Leavening agents, baking powder, low-sodium vs Stewed Canned Tomatoes:
Stewed Canned Ripe Red Tomatoes contain more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Leavening agents, baking powder, low-sodium vs Stewed Canned Tomatoes:
Leavening agents, baking powder, low-sodium have 127.4 times more Calcium, 6.1 times more Iron, 2.4 times more Magnesium, 7.1 times more Manganese, 343.5 times more Phosphorus, 48.8 times more Potassium and 4.2 times more Zinc than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain 5.9 times more Copper, 3 times more Selenium, 2.5 times more Sodium and 14.8 times more Water than Leavening agents, baking powder, low-sodium.
Comparison of macro-nutrients per 1 kilogram:
Leavening agents, baking powder, low-sodium have 3.7 times more Energy, 9.7 times more Omega 3, 7.6 times more Carbohydrate and 2.2 times more Fiber than Stewed Canned Ripe Red Tomatoes.
While Stewed Canned Ripe Red Tomatoes contain more Sugars and 9.1 times more Protein than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.