Lets compare vitamin content per 100 grams of Tomatoes in Juice with Salt vs Baked Yellow Plantains:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 6.4 times more Vitamin B1 and more Vitamin E than Baked Yellow Plantains.
While Baked Yellow Plantains contain 2.3 times more Vitamin A, 2.4 times more Vitamin B2, 4.5 times more Vitamin B5, 1.9 times more Vitamin B6, 6.6 times more Vitamin B9, 1.3 times more Vitamin C and 5 times more Vitamin K than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt and Baked Yellow Plantains have similar amounts of Vitamin B3 per 100 g.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Baked Yellow Plantains have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Tomatoes in Juice with Salt vs Baked Yellow Plantains:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 11 times more Calcium, 2 times more Iron, more Selenium, 57.5 times more Sodium and 1.7 times more Water than Baked Yellow Plantains.
While Baked Yellow Plantains contain 4.1 times more Magnesium, 2.4 times more Manganese, 2.2 times more Phosphorus, 2.5 times more Potassium and 1.8 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt and Baked Yellow Plantains have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Yellow Plantains contain 9.7 times more Energy, 11.9 times more Carbohydrate, 8.4 times more Sugars, 2.9 times more Fructose and 1.9 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt and Baked Yellow Plantains have similar amounts of Fiber per 100 g.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Baked Yellow Plantains have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.