Lets compare vitamin content per 14 ounces of Dark Rye Flour vs Tomatoes in Juice with Salt:
Dark Rye Flour has 4.6 times more Vitamin B2, 6 times more Vitamin B3, 12.5 times more Vitamin B5, 4 times more Vitamin B6, 4.1 times more Vitamin B9, 4.6 times more Vitamin E and 2.3 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 20 times more Vitamin A, 1.8 times more Vitamin B1 and more Vitamin C than Dark Rye Flour.
Both Dark Rye 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 Dark Rye Flour vs Tomatoes in Juice with Salt:
Dark Rye Flour has 10.8 times more Copper, 8.7 times more Iron, 16 times more Magnesium, 89.1 times more Manganese, 29.4 times more Phosphorus, 3.8 times more Potassium, 25.7 times more Selenium and 42 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 57.5 times more Sodium and 8.8 times more Water than Dark Rye Flour.
Both Dark Rye Flour and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Calcium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Dark Rye Flour has 20.3 times more Energy, 8.9 times more Fat, 36.8 times more Omega 3, 9.3 times more Omega 6, 19.8 times more Carbohydrate, 12.5 times more Fiber and 20.1 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 5.7 times more Fructose than Dark Rye Flour.
Both Dark Rye Flour and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Sugars per 14 oz.
Both Dark Rye Flour as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.