Lets compare vitamin content per 7 ounces of Cooked Short-grain White Rice vs Tomatoes in Juice with Salt:
Cooked Short-grain White Rice has 3.4 times more Vitamin B5 than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 28.8 times more Vitamin B1, 3.4 times more Vitamin B2, 1.8 times more Vitamin B3, 1.9 times more Vitamin B6, 4 times more Vitamin B9 and more Vitamin C than Cooked Short-grain White Rice.
Both Cooked Short-grain White Rice as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked Short-grain White Rice vs Tomatoes in Juice with Salt:
Cooked Short-grain White Rice has 1.4 times more Copper, 5.3 times more Manganese, 1.9 times more Phosphorus and 3.3 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 33 times more Calcium, 2.9 times more Iron, 7.3 times more Potassium, more Sodium and 1.4 times more Water than Cooked Short-grain White Rice.
Both Cooked Short-grain White Rice and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Magnesium per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Cooked Short-grain White Rice has 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 Cooked Short-grain White Rice 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 7 oz.