Lets compare vitamin content per 1 pound of Tomatoes in Juice with Salt vs Leavening agents, baking powder, double-acting, straight phosphate:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 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, double-acting, straight phosphate.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Leavening agents, baking powder, double-acting, straight phosphate have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Tomatoes in Juice with Salt vs Leavening agents, baking powder, double-acting, straight phosphate:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 4 times more Copper, 4.9 times more Manganese, 38.2 times more Potassium, 3.5 times more Selenium, 6 times more Zinc and 23.7 times more Water than Leavening agents, baking powder, double-acting, straight phosphate.
While Leavening agents, baking powder, double-acting, straight phosphate contain 223.2 times more Calcium, 19.8 times more Iron, 3.9 times more Magnesium, 583.4 times more Phosphorus and 68.6 times more Sodium than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Comparison of macro-nutrients per 1 pound:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have more Sugars, 9.5 times more Fiber and 7.9 times more Protein than Leavening agents, baking powder, double-acting, straight phosphate.
While Leavening agents, baking powder, double-acting, straight phosphate contain 3.2 times more Energy and 6.9 times more Carbohydrate than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Leavening agents, baking powder, double-acting, straight phosphate have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.