Lets compare vitamin content per 14 ounces of Sauteed Red Sweet Peppers vs Tomatoes in Juice with Salt:
Sauteed Red Sweet Peppers have 6.9 times more Vitamin A, 2 times more Vitamin B2, 1.3 times more Vitamin B3, 2.1 times more Vitamin B5, 3.3 times more Vitamin B6, 12.9 times more Vitamin C, 5.2 times more Vitamin E and 6.3 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 10.3 times more Vitamin B1 and 4 times more Vitamin B9 than Sauteed Red Sweet Peppers.
Both Sauteed Red Sweet Peppers 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 Sauteed Red Sweet Peppers vs Tomatoes in Juice with Salt:
Sauteed Red Sweet Peppers have 1.7 times more Manganese, 1.4 times more Phosphorus and 1.3 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, 3.1 times more Copper and 5.5 times more Sodium than Sauteed Red Sweet Peppers.
Both Sauteed Red Sweet Peppers and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Iron, Magnesium, Potassium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Sauteed Red Sweet Peppers have 8.3 times more Energy, 51 times more Fat, 45.8 times more Saturated Fat, 193.8 times more Omega 3, 51 times more Omega 6, 1.9 times more Carbohydrate, 1.7 times more Sugars, 1.8 times more Fructose and 1.3 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Sauteed Red Sweet Peppers and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Fiber per 14 oz.
Both Sauteed Red Sweet Peppers as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.