Nutrient Comparison: Boiled Common Cabbage with Salt VS Tomatoes in Juice with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Common Cabbage with Salt versus 14 oz of Tomatoes in Juice with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Boiled Common Cabbage with Salt vs Tomatoes in Juice with Salt:
- 14 ounces of Boiled Common Cabbage with Salt have 1.5 times more Vitamin B5, 3.8 times more Vitamin B9, 3 times more Vitamin C and 41.8 times more Vitamin K than Tomatoes in Juice with Salt.
- While 14 oz of Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 5 times more Vitamin A, 9.4 times more Vitamin B1, 1.4 times more Vitamin B2, 2.9 times more Vitamin B3 and 4.2 times more Vitamin E than Boiled and Drained Common Cabbage with Salt.
- Both Boiled Common Cabbage with Salt and Tomatoes in Juice with Salt provide similar amounts of Vitamin B6 per 14 ounces.
- 14 ounces of Boiled Common Cabbage with Salt have insufficient amounts of Vitamin A, Vitamin B3 and Vitamin E
- Both Boiled and Drained Common Cabbage with Salt as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Boiled Common Cabbage with Salt vs Tomatoes in Juice with Salt:
- 14 ounces of Boiled Common Cabbage with Salt have 1.5 times more Calcium, 1.5 times more Magnesium, 3 times more Manganese, 1.9 times more Phosphorus and 2.2 times more Sodium than Tomatoes in Juice with Salt.
- While 14 oz of Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 3.1 times more Copper and 3.4 times more Iron than Boiled and Drained Common Cabbage with Salt.
- Both Boiled Common Cabbage with Salt and Tomatoes in Juice with Salt contain similar levels of Potassium and Water per 14 ounces.
- 14 ounces of Boiled Common Cabbage with Salt lack sufficient amounts of Copper
- Both Boiled and Drained Common Cabbage with Salt as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt lack sufficient amounts of Fluoride, Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled Common Cabbage with Salt have 1.6 times more Carbohydrate and 1.6 times more Protein than Tomatoes in Juice with Salt.
- Both Boiled Common Cabbage with Salt and Tomatoes in Juice with Salt offer comparable quantities of Sugars and Fiber per 14 ounces.
- 14 ounces of Tomatoes in Juice with Salt provide inadequate amounts of Protein
- Both Boiled and Drained Common Cabbage with Salt as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt provide inadequate amounts of Energy, Omega 3 and Omega 6 in 14 ounces.