Lets compare vitamin content per 7 ounces of Tomatoes in Juice with Salt vs Medium Rye flour:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have more Vitamin A, 2 times more Vitamin B1 and more Vitamin C than Medium Rye flour.
While Medium Rye flour contains 2.1 times more Vitamin B2, 2.4 times more Vitamin B3, 4.2 times more Vitamin B5, 2.4 times more Vitamin B6, 4.3 times more Vitamin B9, 2.4 times more Vitamin E and 2.3 times more Vitamin K than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Medium Rye flour have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Tomatoes in Juice with Salt vs Medium Rye flour:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 1.4 times more Calcium, 57.5 times more Sodium and 8.6 times more Water than Medium Rye flour.
While Medium Rye flour contains 6.4 times more Copper, 4.5 times more Iron, 6.3 times more Magnesium, 35.5 times more Manganese, 13.2 times more Phosphorus, 2 times more Potassium, 20.6 times more Selenium and 18.1 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Comparison of macro-nutrients per 7 ounces:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 2.3 times more Sugars and 10.9 times more Fructose than Medium Rye flour.
While Medium Rye flour contains 21.8 times more Energy, 6.1 times more Fat, 24.5 times more Omega 3, 6.2 times more Omega 6, 21.7 times more Carbohydrate, 6.2 times more Fiber and 13.8 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 Medium Rye flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.