Lets compare vitamin content per 14 ounces of Whole Yellow Corn Flour vs Tomatoes in Juice with Salt:
Whole-grain Yellow Corn Flour has 1.5 times more Vitamin B2, 2.7 times more Vitamin B3, 5.6 times more Vitamin B5, 3.3 times more Vitamin B6 and 3.1 times more Vitamin B9 than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 1.8 times more Vitamin A, 2.3 times more Vitamin B1, more Vitamin C, 1.4 times more Vitamin E and 8.7 times more Vitamin K than Whole-grain Yellow Corn Flour.
Both Whole-grain Yellow Corn 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 Whole Yellow Corn Flour vs Tomatoes in Juice with Salt:
Whole-grain Yellow Corn Flour has 4.4 times more Copper, 4.2 times more Iron, 9.3 times more Magnesium, 6.8 times more Manganese, 16 times more Phosphorus, 1.6 times more Potassium, 22 times more Selenium and 14.4 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 4.7 times more Calcium, 23 times more Sodium and 8.7 times more Water than Whole-grain Yellow Corn Flour.
Comparison of macro-nutrients per 14 ounces:
Whole-grain Yellow Corn Flour has 22.6 times more Energy, 15.4 times more Fat, 16 times more Saturated Fat, 13.3 times more Omega 3, 17.6 times more Omega 6, 22.1 times more Carbohydrate, 3.8 times more Fiber and 8.8 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 4 times more Sugars than Whole-grain Yellow Corn Flour.
Both Whole-grain Yellow Corn Flour as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.