Lets compare vitamin content per 1 kilogram of Cooked Homemade Pasta vs Tomatoes in Juice with Salt:
Cooked Homemade Pasta Made Without Egg has 2.7 times more Vitamin B2, 1.9 times more Vitamin B3, 1.3 times more Vitamin B5 and 5.4 times more Vitamin B9 than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain more Vitamin A, 3.2 times more Vitamin B1, 4 times more Vitamin B6 and more Vitamin C than Cooked Homemade Pasta Made Without Egg.
Both Cooked Homemade Pasta Made Without Egg as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 in 1 kg.
Comparing minerals per 1 kilogram for Cooked Homemade Pasta vs Tomatoes in Juice with Salt:
Cooked Homemade Pasta Made Without Egg has 2 times more Iron, 1.4 times more Magnesium, 2.8 times more Manganese, 2.4 times more Phosphorus and 3.1 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 5.5 times more Calcium, 10.1 times more Potassium, 1.6 times more Sodium and 1.4 times more Water than Cooked Homemade Pasta Made Without Egg.
Both Cooked Homemade Pasta Made Without Egg and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Copper per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Cooked Homemade Pasta Made Without Egg has 7.8 times more Energy, 3.9 times more Fat, 13.8 times more Omega 3, 4.7 times more Omega 6, 7.2 times more Carbohydrate and 5.5 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Cooked Homemade Pasta Made Without Egg as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.