Lets compare vitamin content per 5 ounces of Cooked Whole-wheat Pasta vs Tomatoes in Juice with Salt:
Cooked Whole-wheat Pasta has 1.8 times more Vitamin B2, 4.4 times more Vitamin B3, 2.3 times more Vitamin B5 and 2.6 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 B1, more Vitamin C, 2.6 times more Vitamin E and 4.3 times more Vitamin K than Cooked Whole-wheat Pasta.
Both Cooked Whole-wheat Pasta and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Vitamin B6 per 5 oz.
Both Cooked Whole-wheat Pasta as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Whole-wheat Pasta vs Tomatoes in Juice with Salt:
Cooked Whole-wheat Pasta has 4.3 times more Copper, 3 times more Iron, 5.4 times more Magnesium, 19.4 times more Manganese, 7.5 times more Phosphorus, 51.9 times more Selenium and 11.2 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 2.5 times more Calcium, 2 times more Potassium, 28.8 times more Sodium and 1.5 times more Water than Cooked Whole-wheat Pasta.
Comparison of macro-nutrients per 5 ounces:
Cooked Whole-wheat Pasta has 9.3 times more Energy, 6.8 times more Fat, 9 times more Omega 3, 5.5 times more Omega 6, 8.7 times more Carbohydrate, 2.1 times more Fiber and 7.6 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 3.4 times more Sugars and 18.7 times more Fructose than Cooked Whole-wheat Pasta.
Both Cooked Whole-wheat Pasta as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.