Nutrient Comparison: Cooked Chopped Frozen Red Sweet Peppers VS Tomatoes in Juice with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Chopped Frozen Red Sweet Peppers versus 14 oz of Tomatoes in Juice with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Chopped Frozen Red Sweet Peppers vs Tomatoes in Juice with Salt:
- 14 ounces of Cooked Chopped Frozen Red Sweet Peppers have 4.8 times more Vitamin A, 1.5 times more Vitamin B3, 1.3 times more Vitamin B9, 3.3 times more Vitamin C, 1.8 times more Vitamin E and 1.3 times more Vitamin K than Tomatoes in Juice with Salt.
- While 14 oz of Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 11.3 times more Vitamin B1, 1.8 times more Vitamin B2 and 5.1 times more Vitamin B5 than Boiled Chopped Frozen Red Sweet Peppers.
- Both Cooked Chopped Frozen Red Sweet Peppers and Tomatoes in Juice with Salt provide similar amounts of Vitamin B6 per 14 ounces.
- 14 ounces of Cooked Chopped Frozen Red Sweet Peppers have insufficient amounts of Vitamin B5
- Both Boiled Chopped Frozen Red Sweet Peppers as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Chopped Frozen Red Sweet Peppers vs Tomatoes in Juice with Salt:
- 14 ounces of Cooked Chopped Frozen Red Sweet Peppers have 1.4 times more Manganese than Tomatoes in Juice with Salt.
- While 14 oz of Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 4.1 times more Calcium, 1.4 times more Magnesium, 1.3 times more Phosphorus, 2.7 times more Potassium and 28.8 times more Sodium than Boiled Chopped Frozen Red Sweet Peppers.
- Both Cooked Chopped Frozen Red Sweet Peppers and Tomatoes in Juice with Salt contain similar levels of Copper, Iron and Water per 14 ounces.
- 14 ounces of Cooked Chopped Frozen Red Sweet Peppers lack sufficient amounts of Calcium, Magnesium and Phosphorus
- Both Boiled Chopped Frozen Red Sweet Peppers as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 2.4 times more Fiber than Boiled Chopped Frozen Red Sweet Peppers.
- Both Cooked Chopped Frozen Red Sweet Peppers and Tomatoes in Juice with Salt offer comparable quantities of Carbohydrate and Sugars per 14 ounces.
- Both Boiled Chopped Frozen Red Sweet Peppers as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in 14 ounces.