Nutrient Comparison: Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium VS Cooked Ripe Red Tomatoes per 14 oz
Compare the macro and micronutrient content in 14 oz of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium 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 Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium vs Cooked Ripe Red Tomatoes:
- 14 oz of Cooked Ripe Red Tomatoes contain more Vitamin A, 2.1 times more Vitamin B1, 4 times more Vitamin B3, 2.7 times more Vitamin B5, 2.5 times more Vitamin B6, more Vitamin B9, more Vitamin E and 7 times more Vitamin K than Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium.
- Both Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium and Cooked Ripe Red Tomatoes provide similar amounts of Vitamin C per 14 ounces.
- 14 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B9, Vitamin E and Vitamin K
- Both Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium 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 Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium vs Cooked Ripe Red Tomatoes:
- 14 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium have 3.8 times more Calcium and 2.3 times more Manganese than Cooked Ripe Red Tomatoes.
- While 14 oz of Cooked Ripe Red Tomatoes contain 4.2 times more Copper, 2.7 times more Iron, 2 times more Phosphorus and 2.1 times more Potassium than Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium.
- Both Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium and Cooked Ripe Red Tomatoes contain similar levels of Magnesium and Water per 14 ounces.
- 14 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium lack sufficient amounts of Copper
- 14 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium
- Both Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium as well as Cooked Ripe Red Tomatoes lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium have 3.4 times more Energy, 3.7 times more Carbohydrate, 5.7 times more Sugars and 5.6 times more Fructose than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy
- Both Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium as well as Cooked Ripe Red Tomatoes provide inadequate amounts of Omega 3, Omega 6, Fiber and Protein in 14 ounces.