Lets compare vitamin content per 100 grams of White Gluten-Free Bread made with potato extract, rice starch, and rice flour vs Tomatoes in Juice with Salt:
Both White gluten-free Bread made with potato extract, rice starch, and rice flour and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of vitamins per 100 g
Comparing minerals per 100 grams for White Gluten-Free Bread made with potato extract, rice starch, and rice flour vs Tomatoes in Juice with Salt:
White gluten-free Bread made with potato extract, rice starch, and rice flour has 1.3 times more Iron, 2.6 times more Manganese, 2.2 times more Phosphorus, 4.6 times more Sodium and 2.2 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 1.4 times more Calcium, 1.3 times more Copper, 2.1 times more Potassium and 3 times more Water than White gluten-free Bread made with potato extract, rice starch, and rice flour.
Both White gluten-free Bread made with potato extract, rice starch, and rice flour and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
White gluten-free Bread made with potato extract, rice starch, and rice flour has 20 times more Energy, 42.8 times more Fat, 10 times more Saturated Fat, 145.8 times more Omega 3, 16.7 times more Omega 6, 15.2 times more Carbohydrate, 3.3 times more Sugars, 3.7 times more Fructose, 1.8 times more Fiber and 4 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both White gluten-free Bread made with potato extract, rice starch, and rice flour as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Glucose and Sucrose in 100 g.