Nutrient Comparison: Florida Oranges VS Cooked Ripe Red Tomatoes with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Florida Oranges versus 14 oz of Cooked Ripe Red Tomatoes with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Florida Oranges vs Cooked Ripe Red Tomatoes with Salt:
- 14 ounces of Florida Oranges have 2.8 times more Vitamin B1, 1.8 times more Vitamin B2, 1.9 times more Vitamin B5, 1.3 times more Vitamin B9 and 2 times more Vitamin C than Cooked Ripe Red Tomatoes with Salt.
- While 14 oz of Cooked Ripe Red Tomatoes with Salt contain 2.2 times more Vitamin A, 1.3 times more Vitamin B3, 1.5 times more Vitamin B6, 3.1 times more Vitamin E and more Vitamin K than Raw Florida Oranges.
- 14 ounces of Florida Oranges have insufficient amounts of Vitamin A, Vitamin E and Vitamin K
- 14 ounces of Cooked Ripe Red Tomatoes with Salt have insufficient amounts of Vitamin B2
- Both Raw Florida Oranges as well as Cooked Ripe Red Tomatoes with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Florida Oranges vs Cooked Ripe Red Tomatoes with Salt:
- 14 ounces of Florida Oranges have 3.9 times more Calcium than Cooked Ripe Red Tomatoes with Salt.
- While 14 oz of Cooked Ripe Red Tomatoes with Salt contain 1.9 times more Copper, 7.6 times more Iron, 4.4 times more Manganese, 2.3 times more Phosphorus, 1.3 times more Potassium and more Sodium than Raw Florida Oranges.
- Both Florida Oranges and Cooked Ripe Red Tomatoes with Salt contain similar levels of Magnesium and Water per 14 ounces.
- 14 ounces of Florida Oranges lack sufficient amounts of Iron, Manganese and Phosphorus
- 14 ounces of Cooked Ripe Red Tomatoes with Salt lack sufficient amounts of Calcium
- Both Raw Florida Oranges as well as Cooked Ripe Red Tomatoes with Salt lack sufficient amounts of Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Florida Oranges have 2.9 times more Carbohydrate, 3.7 times more Sugars and 3.4 times more Fiber than Cooked Ripe Red Tomatoes with Salt.
- 14 ounces of Cooked Ripe Red Tomatoes with Salt provide inadequate amounts of Fiber
- Both Raw Florida Oranges as well as Cooked Ripe Red Tomatoes with Salt provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in 14 ounces.