Lets compare vitamin content per 100 grams of Tomatoes in Juice with Salt vs Cooked Whole-wheat Pasta:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have more Vitamin A, 3.7 times more Vitamin B1, more Vitamin C, 2.6 times more Vitamin E and 4.3 times more Vitamin K than Cooked Whole-wheat Pasta.
While Cooked Whole-wheat Pasta contains 1.8 times more Vitamin B2, 4.4 times more Vitamin B3, 2.3 times more Vitamin B5 and 2.6 times more Vitamin B9 than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt and Cooked Whole-wheat Pasta have similar amounts of Vitamin B6 per 100 g.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Cooked Whole-wheat Pasta have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Tomatoes in Juice with Salt vs Cooked Whole-wheat Pasta:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 2.5 times more Calcium, 2 times more Potassium, 28.8 times more Sodium and 1.5 times more Water than Cooked Whole-wheat Pasta.
While Cooked Whole-wheat Pasta contains 4.3 times more Copper, 3 times more Iron, 5.4 times more Magnesium, 19.4 times more Manganese, 7.5 times more Phosphorus, 51.9 times more Selenium and 11.2 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Comparison of macro-nutrients per 100 grams:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 3.4 times more Sugars and 18.7 times more Fructose than Cooked Whole-wheat Pasta.
While Cooked Whole-wheat Pasta contains 9.3 times more Energy, 6.8 times more Fat, 9 times more Omega 3, 5.5 times more Omega 6, 8.7 times more Carbohydrate, 2.1 times more Fiber and 7.6 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 Cooked Whole-wheat Pasta have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.