Nutrient Comparison: Cooking Wine VS Tomato Juice with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooking Wine versus 14 oz of Tomato Juice with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooking Wine vs Tomato Juice with Salt:
- 14 oz of Canned Tomato Juice with Salt contain more Vitamin A, more Vitamin B1, 7.8 times more Vitamin B2, 6.7 times more Vitamin B3, 3.5 times more Vitamin B6, 20 times more Vitamin B9, more Vitamin C and more Vitamin E than Cooking Wine.
- 14 ounces of Cooking Wine have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9, Vitamin C and Vitamin E
- Both Cooking Wine as well as Canned Tomato Juice with Salt have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Cooking Wine vs Tomato Juice with Salt:
- 14 ounces of Cooking Wine have 2.5 times more Sodium than Tomato Juice with Salt.
- While 14 oz of Canned Tomato Juice with Salt contain 3.8 times more Copper, 1.3 times more Phosphorus and 2.5 times more Potassium than Cooking Wine.
- Both Cooking Wine and Tomato Juice with Salt contain similar levels of Iron, Magnesium and Water per 14 ounces.
- 14 ounces of Cooking Wine lack sufficient amounts of Copper
- Both Cooking Wine as well as Canned Tomato Juice with Salt lack sufficient amounts of Calcium, Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooking Wine have 1.8 times more Carbohydrate than Tomato Juice with Salt.
- While 14 oz of Canned Tomato Juice with Salt contain 1.7 times more Sugars than Cooking Wine.
- Both Cooking Wine as well as Canned Tomato Juice with Salt provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein in 14 ounces.