Lets compare vitamin content per 14 ounces of Microwave Cooked Apples no skin vs Tomatoes in Juice with Salt:
Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 10 times more Vitamin A, 33.8 times more Vitamin B1, 5 times more Vitamin B2, 11.7 times more Vitamin B3, 2.5 times more Vitamin B5, 2.4 times more Vitamin B6, 8 times more Vitamin B9, 42 times more Vitamin C, 11.8 times more Vitamin E and 3.7 times more Vitamin K than Microwave cooked raw apples without skin.
Both Microwave cooked raw apples without skin as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Microwave Cooked Apples no skin vs Tomatoes in Juice with Salt:
Microwave cooked raw apples without skin have 2.1 times more Manganese than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 6.6 times more Calcium, 3.4 times more Iron, 3.3 times more Magnesium, 2.1 times more Phosphorus, 2.1 times more Potassium, 2.3 times more Selenium, 115 times more Sodium and 3 times more Zinc than Microwave cooked raw apples without skin.
Both Microwave cooked raw apples without skin and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Copper and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Microwave cooked raw apples without skin have 3.5 times more Energy, 5.3 times more Omega 3, 4.2 times more Carbohydrate, 4.6 times more Sugars and 1.5 times more Fiber than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 2.8 times more Protein than Microwave cooked raw apples without skin.
Both Microwave cooked raw apples without skin as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.