Lets compare vitamin content per 1 pound of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour vs Tomatoes in Juice with Salt:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 6.5 times more Vitamin B2, 5.3 times more Vitamin B3 and 2.4 times more Vitamin E than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 1.5 times more Vitamin B1 than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
Comparing minerals per 1 pound for Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour vs Tomatoes in Juice with Salt:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 3.6 times more Calcium, 5 times more Copper, 2.9 times more Iron, 9.6 times more Magnesium, 24.9 times more Manganese, 13.7 times more Phosphorus, 1.4 times more Potassium, 35.7 times more Selenium, 4.4 times more Sodium and 11.3 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 3.2 times more Water than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
Comparison of macro-nutrients per 1 pound:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 20.6 times more Energy, 46.4 times more Fat, 40.6 times more Saturated Fat, 443 times more Omega 3, 32.5 times more Omega 6, 12.8 times more Carbohydrate, 1.6 times more Sugars, 5.9 times more Fiber and 14.9 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 1.8 times more Fructose than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
Both Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Glucose and Sucrose in 1 lb.