Lets compare vitamin content per 1 pound of Cooked Guava Sauce vs Tomatoes in Juice with Salt:
Cooked Guava Sauce has 11.6 times more Vitamin C than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 1.4 times more Vitamin A, 22.1 times more Vitamin B1, 4.2 times more Vitamin B2, 1.7 times more Vitamin B3, 1.6 times more Vitamin B9 and 1.4 times more Vitamin K than Cooked Guava Sauce.
Both Cooked Guava Sauce and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Vitamin B6 and Vitamin E per 1 lb.
Both Cooked Guava Sauce as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Cooked Guava Sauce vs Tomatoes in Juice with Salt:
Cooked Guava Sauce has 1.5 times more Copper, 1.6 times more Manganese and 1.4 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, 3.2 times more Iron, 1.4 times more Magnesium, 1.5 times more Phosphorus, 1.4 times more Selenium and 28.8 times more Sodium than Cooked Guava Sauce.
Both Cooked Guava Sauce and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Potassium and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Cooked Guava Sauce has 2.3 times more Energy, 4.3 times more Omega 3, 2.7 times more Carbohydrate, 2.3 times more Sugars and 1.9 times more Fiber than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 2.5 times more Protein than Cooked Guava Sauce.
Both Cooked Guava Sauce as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.