Lets compare vitamin content per 14 ounces of Buckwheat Flour vs Tomatoes in Juice with Salt:
Whole-groat Buckwheat Flour has 3.5 times more Vitamin B2, 8.6 times more Vitamin B3, 3.8 times more Vitamin B5, 5.2 times more Vitamin B6, 6.8 times more Vitamin B9 and 2.7 times more Vitamin K than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain more Vitamin A, 1.4 times more Vitamin B1, more Vitamin C and 1.8 times more Vitamin E than Whole-groat Buckwheat Flour.
Both Whole-groat Buckwheat Flour 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 Buckwheat Flour vs Tomatoes in Juice with Salt:
Whole-groat Buckwheat Flour has 1.2 times more Calcium, 9.9 times more Copper, 7.1 times more Iron, 25.1 times more Magnesium, 29.9 times more Manganese, 19.8 times more Phosphorus, 3 times more Potassium, 8.1 times more Selenium and 26 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 10.5 times more Sodium and 8.5 times more Water than Whole-groat Buckwheat Flour.
Comparison of macro-nutrients per 14 ounces:
Whole-groat Buckwheat Flour has 20.9 times more Energy, 12.4 times more Fat, 19.9 times more Saturated Fat, 17.8 times more Omega 3, 9 times more Omega 6, 20.3 times more Carbohydrate, 5.3 times more Fiber and 16 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Whole-groat Buckwheat Flour and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Sugars per 14 oz.
Both Whole-groat Buckwheat Flour as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.