Nutrient Comparison: Cooked Frozen Potatoes with Salt VS Cooked Ripe Red Tomatoes per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Frozen Potatoes with Salt 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 Cooked Frozen Potatoes with Salt vs Cooked Ripe Red Tomatoes:
- 14 ounces of Cooked Frozen Potatoes with Salt have 2.8 times more Vitamin B1, 2.5 times more Vitamin B3, 2.2 times more Vitamin B5 and 2.6 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
- While 14 oz of Cooked Ripe Red Tomatoes contain more Vitamin A, 1.6 times more Vitamin B9 and 2.4 times more Vitamin C than Boiled Frozen Potatoes, drained with Salt.
- 14 ounces of Cooked Frozen Potatoes with Salt have insufficient amounts of Vitamin A
- Both Boiled Frozen Potatoes, drained with Salt 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 Cooked Frozen Potatoes with Salt vs Cooked Ripe Red Tomatoes:
- 14 ounces of Cooked Frozen Potatoes with Salt have 1.2 times more Iron, 1.2 times more Magnesium, 1.8 times more Manganese, 1.3 times more Potassium, 23.3 times more Sodium and 1.8 times more Zinc than Cooked Ripe Red Tomatoes.
- Both Cooked Frozen Potatoes with Salt and Cooked Ripe Red Tomatoes contain similar levels of Copper, Phosphorus and Water per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Zinc
- Both Boiled Frozen Potatoes, drained with Salt as well as Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium and Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Frozen Potatoes with Salt have 3.5 times more Energy, 3.5 times more Carbohydrate, 2 times more Fiber and 2.1 times more Protein than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Fiber and Protein
- Both Boiled Frozen Potatoes, drained with Salt as well as Cooked Ripe Red Tomatoes provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.