Lets compare vitamin content per 5 ounces of Soy Vermicelli vs Tomatoes in Juice with Salt:
Vermicelli, made from soy has 1.5 times more Vitamin K than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 10 times more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B6, more Vitamin B9 and more Vitamin C than Vermicelli, made from soy.
Both Vermicelli, made from soy and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Vitamin E per 5 oz.
Both Vermicelli, made from soy 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 Soy Vermicelli vs Tomatoes in Juice with Salt:
Vermicelli, made from soy has 1.7 times more Calcium, 36.8 times more Copper, 3.2 times more Iron, 38.6 times more Selenium and 35.3 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 times more Magnesium, 63.7 times more Potassium, 28.8 times more Sodium and 8 times more Water than Vermicelli, made from soy.
Both Vermicelli, made from soy and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Phosphorus per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Vermicelli, made from soy has 20.7 times more Energy, 23.7 times more Carbohydrate, 6.8 times more Sugars and 2.1 times more Fiber than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 7.9 times more Protein than Vermicelli, made from soy.
Both Vermicelli, made from soy as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.