Nutrient Comparison: Apples, dried, sulfured, stewed, without added sugar VS Cooked Ripe Red Tomatoes per 14 oz
Compare the macro and micronutrient content in 14 oz of Apples, dried, sulfured, stewed, without added sugar versus 14 oz of Cooked Ripe Red Tomatoes to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Apples, dried, sulfured, stewed, without added sugar vs Cooked Ripe Red Tomatoes:
- 14 oz of Cooked Ripe Red Tomatoes contain 24 times more Vitamin A, 6 times more Vitamin B1, 4.1 times more Vitamin B3, 2.3 times more Vitamin B5, 1.6 times more Vitamin B6, more Vitamin B9, 22.8 times more Vitamin C, 4.7 times more Vitamin E and 4 times more Vitamin K than Apples, dried, sulfured, stewed, without added sugar.
- 14 ounces of Apples, dried, sulfured, stewed, without added sugar have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Apples, dried, sulfured, stewed, without added sugar as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Apples, dried, sulfured, stewed, without added sugar vs Cooked Ripe Red Tomatoes:
- 14 oz of Cooked Ripe Red Tomatoes contain 1.7 times more Copper, 2.1 times more Iron, 2.3 times more Magnesium, 5 times more Manganese, 3.1 times more Phosphorus and 2.1 times more Potassium than Apples, dried, sulfured, stewed, without added sugar.
- Both Apples, dried, sulfured, stewed, without added sugar and Cooked Ripe Red Tomatoes contain similar levels of Water per 14 ounces.
- 14 ounces of Apples, dried, sulfured, stewed, without added sugar lack sufficient amounts of Magnesium, Manganese and Phosphorus
- Both Apples, dried, sulfured, stewed, without added sugar as well as Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium, Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Apples, dried, sulfured, stewed, without added sugar have 3.8 times more Carbohydrate, 5.3 times more Sugars and 2.9 times more Fiber than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Fiber
- Both Apples, dried, sulfured, stewed, without added sugar as well as Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in 14 ounces.