Lets compare vitamin content per 100 grams of Leavening agents, baking powder, low-sodium vs Tomatoes in Juice with Salt:
Canned Red Ripe Tomatoes in Tomato Juice with Salt contain more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Leavening agents, baking powder, low-sodium vs Tomatoes in Juice with Salt:
Leavening agents, baking powder, low-sodium have 131.3 times more Calcium, 14.3 times more Iron, 2.9 times more Magnesium, 6.2 times more Manganese, 404.1 times more Phosphorus, 52.9 times more Potassium and 6 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 2.7 times more Copper, 3.5 times more Selenium, 1.3 times more Sodium and 15.3 times more Water than Leavening agents, baking powder, low-sodium.
Comparison of macro-nutrients per 100 grams:
Leavening agents, baking powder, low-sodium have 6.1 times more Energy, 7.3 times more Omega 3 and 13.5 times more Carbohydrate than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain more Sugars and 7.9 times more Protein than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Fiber per 100 g.
Both Leavening agents, baking powder, low-sodium as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.