Lets compare vitamin content per 100 grams of Light Rye Flour vs Tomatoes in Juice with Salt:
Light Rye Flour has 1.6 times more Vitamin B2, 5.7 times more Vitamin B5, 2.1 times more Vitamin B6, 2.9 times more Vitamin B9, 1.4 times more Vitamin E and 2.3 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, 1.7 times more Vitamin B1 and more Vitamin C than Light Rye Flour.
Both Light Rye Flour and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Vitamin B3 per 100 g.
Both Light Rye 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 Light Rye Flour vs Tomatoes in Juice with Salt:
Light Rye Flour has 4.1 times more Copper, 1.6 times more Iron, 3.2 times more Magnesium, 17.1 times more Manganese, 7.6 times more Phosphorus, 25.1 times more Selenium and 11.1 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 2.5 times more Calcium, 57.5 times more Sodium and 8.3 times more Water than Light Rye Flour.
Both Light Rye Flour and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Light Rye Flour has 22.3 times more Energy, 5.3 times more Fat, 20.8 times more Omega 3, 5.2 times more Omega 6, 22.1 times more Carbohydrate, 4.2 times more Fiber and 12.4 times more Protein 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 Sugars and 14.6 times more Fructose than Light Rye Flour.
Both Light Rye Flour as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.