Nutrient Comparison: Cooked Frozen Chopped Red Sweet Peppers with Salt VS Tomato Puree per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Frozen Chopped Red Sweet Peppers with Salt versus 14 oz of Tomato Puree to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Frozen Chopped Red Sweet Peppers with Salt vs Tomato Puree:
- 14 ounces of Cooked Frozen Chopped Red Sweet Peppers with Salt have 3.7 times more Vitamin A, 2 times more Vitamin B1 and 3.9 times more Vitamin C than Tomato Puree.
- While 14 oz of Canned Tomato Puree contain 2.6 times more Vitamin B2, 1.4 times more Vitamin B3, 19.1 times more Vitamin B5 and 1.8 times more Vitamin E than Boiled Chopped Frozen Red Sweet Peppers, drained with Salt.
- Both Cooked Frozen Chopped Red Sweet Peppers with Salt and Tomato Puree provide similar amounts of Vitamin B6, Vitamin B9 and Vitamin K per 14 ounces.
- 14 ounces of Cooked Frozen Chopped Red Sweet Peppers with Salt have insufficient amounts of Vitamin B5
- Both Boiled Chopped Frozen Red Sweet Peppers, drained with Salt as well as Canned Tomato Puree have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Frozen Chopped Red Sweet Peppers with Salt vs Tomato Puree:
- 14 ounces of Cooked Frozen Chopped Red Sweet Peppers with Salt have 8.6 times more Sodium than Tomato Puree.
- While 14 oz of Canned Tomato Puree contain 6.5 times more Copper, 3.4 times more Iron, 3.3 times more Magnesium, 1.7 times more Manganese, 3.1 times more Phosphorus, 6.1 times more Potassium and 7.2 times more Zinc than Boiled Chopped Frozen Red Sweet Peppers, drained with Salt.
- Both Cooked Frozen Chopped Red Sweet Peppers with Salt and Tomato Puree contain similar levels of Water per 14 ounces.
- 14 ounces of Cooked Frozen Chopped Red Sweet Peppers with Salt lack sufficient amounts of Magnesium, Phosphorus and Zinc
- Both Boiled Chopped Frozen Red Sweet Peppers, drained with Salt as well as Canned Tomato Puree lack sufficient amounts of Calcium and Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Canned Tomato Puree contain 2.7 times more Carbohydrate, 1.7 times more Sugars, 2.4 times more Fiber and 1.7 times more Protein than Boiled Chopped Frozen Red Sweet Peppers, drained with Salt.
- 14 ounces of Cooked Frozen Chopped Red Sweet Peppers with Salt provide inadequate amounts of Protein
- Both Boiled Chopped Frozen Red Sweet Peppers, drained with Salt as well as Canned Tomato Puree provide inadequate amounts of Energy, Omega 3 and Omega 6 in 14 ounces.