Nutrient Comparison: Cooked Chinese Broccoli VS Tomato Puree per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Chinese Broccoli versus 14 oz of Tomato Puree to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Chinese Broccoli vs Tomato Puree:
- 14 ounces of Cooked Chinese Broccoli have 3.2 times more Vitamin A, 3.8 times more Vitamin B1, 1.8 times more Vitamin B2, 9 times more Vitamin B9, 2.7 times more Vitamin C and 24.9 times more Vitamin K than Tomato Puree.
- While 14 oz of Canned Tomato Puree contain 3.4 times more Vitamin B3, 2.8 times more Vitamin B5, 1.8 times more Vitamin B6 and 4.1 times more Vitamin E than Cooked Chinese Broccoli.
- Both Cooked Chinese Broccoli as well as Canned Tomato Puree have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Chinese Broccoli vs Tomato Puree:
- 14 ounces of Cooked Chinese Broccoli have 5.6 times more Calcium, 1.6 times more Manganese and 1.9 times more Selenium than Tomato Puree.
- While 14 oz of Canned Tomato Puree contain 4.7 times more Copper, 3.2 times more Iron, 1.3 times more Magnesium and 1.7 times more Potassium than Cooked Chinese Broccoli.
- Both Cooked Chinese Broccoli and Tomato Puree contain similar levels of Phosphorus, Zinc and Water per 14 ounces.
- 14 ounces of Tomato Puree lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Chinese Broccoli have 64.5 times more Omega 3 and 1.3 times more Fiber than Tomato Puree.
- While 14 oz of Canned Tomato Puree contain 2.4 times more Carbohydrate, 5.8 times more Sugars and 1.4 times more Protein than Cooked Chinese Broccoli.
- 14 ounces of Tomato Puree provide inadequate amounts of Omega 3
- Both Cooked Chinese Broccoli as well as Canned Tomato Puree provide inadequate amounts of Energy and Omega 6 in 14 ounces.