Nutrient Comparison: Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying VS Stewed Canned Tomatoes per 14 oz
Compare the macro and micronutrient content in 14 oz of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying 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 Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying vs Stewed Canned Tomatoes:
- 14 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying have 20.6 times more Vitamin E and 50.8 times more Vitamin K than Stewed Canned Tomatoes.
- While 14 oz of Stewed Canned Ripe Red Tomatoes contain more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5 and more Vitamin C than Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying.
- 14 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5 and Vitamin C
- Both Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Vitamin A, Vitamin B6, Vitamin B9 and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying vs Stewed Canned Tomatoes:
- 14 oz of Stewed Canned Ripe Red Tomatoes contain more Calcium, more Copper, more Iron, more Magnesium, more Manganese, more Phosphorus, more Potassium, more Sodium and more Water than Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying.
- 14 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying lack sufficient amounts of Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus and Potassium
- Both Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying 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 Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying have 34 times more Energy, 526.3 times more Fat, 292.9 times more Saturated Fat, 2132.3 times more Omega 3 and 242.1 times more Omega 6 than Stewed Canned Tomatoes.
- While 14 oz of Stewed Canned Ripe Red Tomatoes contain more Carbohydrate, more Sugars and more Fiber than Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying.
- 14 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying provide inadequate amounts of Carbohydrate and Fiber
- 14 ounces of Stewed Canned Tomatoes provide inadequate amounts of Energy, Omega 3 and Omega 6
- Both Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying as well as Stewed Canned Ripe Red Tomatoes provide inadequate amounts of Protein in 14 ounces.