Lets compare vitamin content per 5 ounces of Tomatoes in Juice with Salt vs Cooked Short-grain White Rice enriched:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have more Vitamin A, 3.5 times more Vitamin B1, 3.4 times more Vitamin B2, 1.9 times more Vitamin B6 and more Vitamin C than Cooked Short-grain White Rice enriched.
While Cooked Short-grain White Rice enriched contains 2.1 times more Vitamin B3, 3.4 times more Vitamin B5 and 7.4 times more Vitamin B9 than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Cooked Short-grain White Rice enriched have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Tomatoes in Juice with Salt vs Cooked Short-grain White Rice enriched:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 33 times more Calcium, 1.3 times more Magnesium, 7.3 times more Potassium, more Sodium and 1.4 times more Water than Cooked Short-grain White Rice enriched.
While Cooked Short-grain White Rice enriched contains 1.4 times more Copper, 2.6 times more Iron, 5.3 times more Manganese, 1.9 times more Phosphorus, 10.7 times more Selenium and 3.3 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Comparison of macro-nutrients per 5 ounces:
Cooked Short-grain White Rice enriched contains 8.1 times more Energy, 8.3 times more Carbohydrate and 3 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Cooked Short-grain White Rice enriched have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.