Lets compare vitamin content per 100 grams of Oat Flour vs Tomatoes in Juice with Salt:
Partially Debranned Oat Flour has 1.2 times more Vitamin B1, 2.3 times more Vitamin B2, 2.1 times more Vitamin B3, 1.7 times more Vitamin B5, 4 times more Vitamin B9 and 1.2 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 more Vitamin A and more Vitamin C than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Vitamin B6 and Vitamin E per 100 g.
Both Partially Debranned Oat Flour 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 Oat Flour vs Tomatoes in Juice with Salt:
Partially Debranned Oat Flour has 1.7 times more Calcium, 8.4 times more Copper, 7 times more Iron, 14.4 times more Magnesium, 59.1 times more Manganese, 26.6 times more Phosphorus, 1.9 times more Potassium, 48.6 times more Selenium and 26.7 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 6.1 times more Sodium and 11.1 times more Water than Partially Debranned Oat Flour.
Comparison of macro-nutrients per 100 grams:
Partially Debranned Oat Flour has 25.3 times more Energy, 36.5 times more Fat, 47.3 times more Saturated Fat, 36.3 times more Omega 3, 32.8 times more Omega 6, 18.9 times more Carbohydrate, 3.4 times more Fiber and 18.6 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 3.2 times more Sugars and more Fructose than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.