Lets compare vitamin content per 1 pound of Phyllo dough vs Tomatoes in Juice with Salt:
Phyllo dough has 6.2 times more Vitamin B2, 5.7 times more Vitamin B3, 2.6 times more Vitamin B5 and 11 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, 3.7 times more Vitamin B6, more Vitamin C and 7.4 times more Vitamin E than Phyllo dough.
Both Phyllo dough and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Vitamin B1 and Vitamin K per 1 lb.
Both Phyllo dough as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Phyllo dough vs Tomatoes in Juice with Salt:
Phyllo dough has 1.9 times more Copper, 5.6 times more Iron, 1.5 times more Magnesium, 7 times more Manganese, 4.4 times more Phosphorus, 33.3 times more Selenium, 4.2 times more Sodium and 4.1 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 3 times more Calcium, 2.6 times more Potassium and 2.9 times more Water than Phyllo dough.
Comparison of macro-nutrients per 1 pound:
Phyllo dough has 18.7 times more Energy, 24 times more Fat, 43.2 times more Saturated Fat, 11.8 times more Omega 3, 9 times more Omega 6, 15.2 times more Carbohydrate and 9 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 14.2 times more Sugars than Phyllo dough.
Both Phyllo dough and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Fiber per 1 lb.
Both Phyllo dough as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.