Nutrient Comparison: Leavening agents, baking powder, double-acting, straight phosphate VS Stewed Canned Tomatoes per 14 oz
Compare the macro and micronutrient content in 14 oz of Leavening agents, baking powder, double-acting, straight phosphate versus 14 oz of Stewed Canned Tomatoes to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Leavening agents, baking powder, double-acting, straight phosphate vs Stewed Canned Tomatoes:
- 14 oz of Stewed Canned Ripe Red Tomatoes contain more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin C, more Vitamin E and more Vitamin K than Leavening agents, baking powder, double-acting, straight phosphate.
- 14 ounces of Leavening agents, baking powder, double-acting, straight phosphate have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin C, Vitamin E and Vitamin K
- Both Leavening agents, baking powder, double-acting, straight phosphate as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Vitamin A, Vitamin B6, Vitamin B9, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Leavening agents, baking powder, double-acting, straight phosphate vs Stewed Canned Tomatoes:
- 14 ounces of Leavening agents, baking powder, double-acting, straight phosphate have 216.6 times more Calcium, 8.5 times more Iron, 3.3 times more Magnesium, 495.9 times more Phosphorus and 35.7 times more Sodium than Stewed Canned Tomatoes.
- While 14 oz of Stewed Canned Ripe Red Tomatoes contain 8.6 times more Copper, 4.2 times more Manganese, 41.4 times more Potassium and 22.9 times more Water than Leavening agents, baking powder, double-acting, straight phosphate.
- 14 ounces of Leavening agents, baking powder, double-acting, straight phosphate lack sufficient amounts of Copper, Manganese and Potassium
- Both Leavening agents, baking powder, double-acting, straight phosphate as well as Stewed Canned Ripe Red Tomatoes lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Leavening agents, baking powder, double-acting, straight phosphate have 3.9 times more Carbohydrate than Stewed Canned Tomatoes.
- While 14 oz of Stewed Canned Ripe Red Tomatoes contain more Sugars and 5 times more Fiber than Leavening agents, baking powder, double-acting, straight phosphate.
- 14 ounces of Leavening agents, baking powder, double-acting, straight phosphate provide inadequate amounts of Fiber
- Both Leavening agents, baking powder, double-acting, straight phosphate as well as Stewed Canned Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in 14 ounces.