Nutrient Comparison: Cooked Napa Cabbage VS Tomato Puree per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Napa Cabbage 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 Napa Cabbage vs Tomato Puree:
- 14 ounces of Cooked Napa Cabbage have 3.9 times more Vitamin B9 than Tomato Puree.
- While 14 oz of Canned Tomato Puree contain 2 times more Vitamin A, 5 times more Vitamin B1, 3.2 times more Vitamin B2, 3.1 times more Vitamin B3, 12.6 times more Vitamin B5, 3.4 times more Vitamin B6 and 3.3 times more Vitamin C than Cooked Napa Cabbage.
- 14 ounces of Cooked Napa Cabbage have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2 and Vitamin B5
- Both Cooked Napa Cabbage 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 Napa Cabbage vs Tomato Puree:
- 14 ounces of Cooked Napa Cabbage have 1.6 times more Calcium and 1.2 times more Manganese than Tomato Puree.
- While 14 oz of Canned Tomato Puree contain 3 times more Copper, 2.4 times more Iron, 2.9 times more Magnesium, 2.1 times more Phosphorus, 5 times more Potassium and 2.6 times more Zinc than Cooked Napa Cabbage.
- Both Cooked Napa Cabbage and Tomato Puree contain similar levels of Water per 14 ounces.
- 14 ounces of Cooked Napa Cabbage lack sufficient amounts of Magnesium and Zinc
- 14 ounces of Tomato Puree lack sufficient amounts of Calcium
- Both Cooked Napa Cabbage as well as Canned Tomato Puree lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Canned Tomato Puree contain 4 times more Carbohydrate and 1.5 times more Protein than Cooked Napa Cabbage.
- 14 ounces of Cooked Napa Cabbage provide inadequate amounts of Carbohydrate and Protein
- Both Cooked Napa Cabbage as well as Canned Tomato Puree provide inadequate amounts of Energy in 14 ounces.