Nutrient Comparison: Pear nectar, canned, without added ascorbic acid VS Cooked Ripe Red Tomatoes per 14 oz
Compare the macro and micronutrient content in 14 oz of Pear nectar, canned, without added ascorbic acid 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 Pear nectar, canned, without added ascorbic acid vs Cooked Ripe Red Tomatoes:
- 14 oz of Cooked Ripe Red Tomatoes contain more Vitamin A, 18 times more Vitamin B1, 4.2 times more Vitamin B3, 5.9 times more Vitamin B5, 5.6 times more Vitamin B6, 13 times more Vitamin B9, 20.7 times more Vitamin C, 11.2 times more Vitamin E and 1.6 times more Vitamin K than Pear nectar, canned, without added ascorbic acid.
- 14 ounces of Pear nectar, canned, without added ascorbic acid have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Pear nectar, canned, without added ascorbic acid 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 Pear nectar, canned, without added ascorbic acid vs Cooked Ripe Red Tomatoes:
- 14 oz of Cooked Ripe Red Tomatoes contain 2.6 times more Iron, 3 times more Magnesium, 3.5 times more Manganese, 9.3 times more Phosphorus and 16.8 times more Potassium than Pear nectar, canned, without added ascorbic acid.
- Both Pear nectar, canned, without added ascorbic acid and Cooked Ripe Red Tomatoes contain similar levels of Copper and Water per 14 ounces.
- 14 ounces of Pear nectar, canned, without added ascorbic acid lack sufficient amounts of Magnesium, Manganese, Phosphorus and Potassium
- Both Pear nectar, canned, without added ascorbic acid 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 Pear nectar, canned, without added ascorbic acid have 3.3 times more Energy, 3.9 times more Carbohydrate and 6.1 times more Sugars than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy
- Both Pear nectar, canned, without added ascorbic acid as well as Cooked Ripe Red Tomatoes provide inadequate amounts of Omega 3, Omega 6, Fiber and Protein in 14 ounces.