Lets compare vitamin content per 14 ounces of Cooked Spelt vs Tomatoes in Juice with Salt:
Cooked Spelt has 3.6 times more Vitamin B3 and 1.6 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 more Vitamin A, 5.6 times more Vitamin B1, 1.8 times more Vitamin B2, 1.4 times more Vitamin B6, more Vitamin C and 2.3 times more Vitamin E than Cooked Spelt.
Both Cooked Spelt as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Cooked Spelt vs Tomatoes in Juice with Salt:
Cooked Spelt has 4.1 times more Copper, 2.9 times more Iron, 4.9 times more Magnesium, 16 times more Manganese, 8.8 times more Phosphorus, 5.7 times more Selenium and 10.4 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 3.3 times more Calcium, 1.3 times more Potassium, 23 times more Sodium and 1.4 times more Water than Cooked Spelt.
Comparison of macro-nutrients per 14 ounces:
Cooked Spelt has 7.9 times more Energy, 7.6 times more Carbohydrate, 2.1 times more Fiber and 7 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Cooked Spelt as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.