Lets compare vitamin content per 14 ounces of Low Salt Tomato and Vegetable Juice vs Cooked Ripe Red Tomatoes:
Tomato and Vegetable Juice Low Sodium has 3.3 times more Vitamin A, 1.4 times more Vitamin B2, 1.4 times more Vitamin B3, 1.8 times more Vitamin B6, 1.6 times more Vitamin B9, 1.2 times more Vitamin C and 1.9 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.8 times more Vitamin E than Tomato and Vegetable Juice Low Sodium.
Both Tomato and Vegetable Juice Low Sodium and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B1 per 14 oz.
Both Tomato and Vegetable Juice Low Sodium as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Low Salt Tomato and Vegetable Juice vs Cooked Ripe Red Tomatoes:
Tomato and Vegetable Juice Low Sodium has 2.7 times more Copper, 1.2 times more Magnesium, 5.3 times more Sodium and 1.4 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.6 times more Iron and 1.6 times more Phosphorus than Tomato and Vegetable Juice Low Sodium.
Both Tomato and Vegetable Juice Low Sodium and Cooked Ripe Red Tomatoes have similar amounts of Calcium, Potassium and Water per 14 oz.
Both Tomato and Vegetable Juice Low Sodium as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Tomato and Vegetable Juice Low Sodium has 1.3 times more Sugars than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.6 times more Protein than Tomato and Vegetable Juice Low Sodium.
Both Tomato and Vegetable Juice Low Sodium and Cooked Ripe Red Tomatoes have similar amounts of Carbohydrate and Fiber per 14 oz.
Both Tomato and Vegetable Juice Low Sodium as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.