Lets compare vitamin content per 1 pound of Muffins, English, whole-wheat vs Tomatoes in Juice with Salt:
Muffins, English, whole-wheat have 2.5 times more Vitamin B2, 4.8 times more Vitamin B3, 5.9 times more Vitamin B5, 1.5 times more Vitamin B6 and 6.1 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, 1.9 times more Vitamin B1, more Vitamin C, 1.4 times more Vitamin E and 2.6 times more Vitamin K than Muffins, English, whole-wheat.
Both Muffins, English, whole-wheat 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 Muffins, English, whole-wheat vs Tomatoes in Juice with Salt:
Muffins, English, whole-wheat have 8 times more Calcium, 4.1 times more Copper, 4.3 times more Iron, 7.1 times more Magnesium, 26.3 times more Manganese, 16.6 times more Phosphorus, 57.6 times more Selenium, 3.2 times more Sodium and 13.3 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 2.1 times more Water than Muffins, English, whole-wheat.
Both Muffins, English, whole-wheat and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Potassium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Muffins, English, whole-wheat have 12.7 times more Energy, 8.4 times more Fat, 9.8 times more Saturated Fat, 11.5 times more Omega 3, 8.1 times more Omega 6, 11.6 times more Carbohydrate, 3.2 times more Sugars, 3.5 times more Fiber and 11.1 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Muffins, English, whole-wheat as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.