Lets compare vitamin content per 14 ounces of Cooked Tempeh vs Tomatoes in Juice with Salt:
Cooked Tempeh has 6.5 times more Vitamin B2, 3 times more Vitamin B3, 3.9 times more Vitamin B5, 1.8 times more Vitamin B6, 2.6 times more Vitamin B9, more Vitamin B12 and 7.4 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, 10.6 times more Vitamin B1, more Vitamin C and 1.5 times more Vitamin E than Cooked Tempeh.
Both Cooked Tempeh as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Tempeh vs Tomatoes in Juice with Salt:
Cooked Tempeh has 2.9 times more Calcium, 10.4 times more Copper, 3.7 times more Iron, 7.7 times more Magnesium, 18.9 times more Manganese, 14.9 times more Phosphorus, 2.1 times more Potassium and 13.1 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain more Selenium, 8.2 times more Sodium and 1.6 times more Water than Cooked Tempeh.
Comparison of macro-nutrients per 14 ounces:
Cooked Tempeh has 12.2 times more Energy, 45.5 times more Fat, 100 times more Saturated Fat, 30 times more Omega 3, 26 times more Omega 6, 2.2 times more Carbohydrate, 1.9 times more Fiber and 25.2 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Cooked Tempeh and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Sugars per 14 oz.
Both Cooked Tempeh as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.