Nutrient Comparison: Linoleic Safflower Oil VS Cooked Ripe Red Tomatoes per 14 oz
Compare the macro and micronutrient content in 14 oz of Linoleic Safflower Oil 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 Linoleic Safflower Oil vs Cooked Ripe Red Tomatoes:
- 14 ounces of Linoleic Safflower Oil have 60.9 times more Vitamin E and 2.5 times more Vitamin K than Cooked Ripe Red Tomatoes.
- While 14 oz of Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin B1, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Linoleic Salad or Cooking Safflower Oil.
- 14 ounces of Linoleic Safflower Oil have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin C
- Both Linoleic Salad or Cooking Safflower Oil as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2 and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Linoleic Safflower Oil vs Cooked Ripe Red Tomatoes:
- 14 oz of Cooked Ripe Red Tomatoes contain more Copper, more Iron, more Magnesium, more Phosphorus, more Potassium and more Water than Linoleic Salad or Cooking Safflower Oil.
- 14 ounces of Linoleic Safflower Oil lack sufficient amounts of Copper, Iron, Magnesium, Phosphorus and Potassium
- Both Linoleic Salad or Cooking Safflower Oil as well as Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium, Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Linoleic Safflower Oil have 49.1 times more Energy, 909.1 times more Fat, 413.5 times more Saturated Fat and 1776.7 times more Omega 6 than Cooked Ripe Red Tomatoes.
- While 14 oz of Cooked Ripe Red Tomatoes contain more Carbohydrate and more Sugars than Linoleic Salad or Cooking Safflower Oil.
- 14 ounces of Linoleic Safflower Oil provide inadequate amounts of Carbohydrate
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy and Omega 6
- Both Linoleic Salad or Cooking Safflower Oil as well as Cooked Ripe Red Tomatoes provide inadequate amounts of Omega 3, Fiber and Protein in 14 ounces.