Lets compare vitamin content per 100 grams of Tomatoes in Juice with Salt vs Whole Sorghum Flour:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have more Vitamin A, 1.7 times more Vitamin B1 and 15.8 times more Vitamin C than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 6.3 times more Vitamin B3, 4.6 times more Vitamin B5, 2.9 times more Vitamin B6, 3.1 times more Vitamin B9 and 2.5 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 Whole-grain Sorghum Flour have similar amounts of Vitamin B2 and Vitamin E per 100 g.
Comparing minerals per 100 grams for Tomatoes in Juice with Salt vs Whole Sorghum Flour:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 2.8 times more Calcium, 38.3 times more Sodium and 9.2 times more Water than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 4.9 times more Copper, 5.5 times more Iron, 12.3 times more Magnesium, 18.5 times more Manganese, 16.4 times more Phosphorus, 1.7 times more Potassium, 17.4 times more Selenium and 13.6 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 1.3 times more Sugars and 8.2 times more Fructose than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 22.4 times more Energy, 13.4 times more Fat, 15.5 times more Saturated Fat, 15.3 times more Omega 3, 13.8 times more Omega 6, 22.1 times more Carbohydrate, 3.5 times more Fiber and 10.7 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 Whole-grain Sorghum Flour have insufficient amounts of Glucose and Sucrose in 100 g.