Nutrient Comparison: Baked Butternut Winter Squash with Salt VS Stewed Canned Tomatoes per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Butternut Winter Squash with Salt versus 14 oz of Stewed Canned Tomatoes to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Butternut Winter Squash with Salt vs Stewed Canned Tomatoes:
- 14 ounces of Baked Butternut Winter Squash with Salt have 62 times more Vitamin A, 1.6 times more Vitamin B1, 1.4 times more Vitamin B3, 3.1 times more Vitamin B5, 7.3 times more Vitamin B6, 3.8 times more Vitamin B9, 1.9 times more Vitamin C and 1.6 times more Vitamin E than Stewed Canned Tomatoes.
- While 14 oz of Stewed Canned Ripe Red Tomatoes contain 2.1 times more Vitamin B2 and 2.4 times more Vitamin K than Baked Butternut Winter Squash with Salt.
- 14 ounces of Baked Butternut Winter Squash with Salt have insufficient amounts of Vitamin B2 and Vitamin K
- 14 ounces of Stewed Canned Tomatoes have insufficient amounts of Vitamin A, Vitamin B6 and Vitamin B9
- Both Baked Butternut Winter Squash with Salt as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Baked Butternut Winter Squash with Salt vs Stewed Canned Tomatoes:
- 14 ounces of Baked Butternut Winter Squash with Salt have 1.2 times more Calcium, 2.4 times more Magnesium, 2.9 times more Manganese, 1.4 times more Phosphorus and 1.4 times more Potassium than Stewed Canned Tomatoes.
- While 14 oz of Stewed Canned Ripe Red Tomatoes contain 1.7 times more Copper and 2.2 times more Iron than Baked Butternut Winter Squash with Salt.
- Both Baked Butternut Winter Squash with Salt and Stewed Canned Tomatoes contain similar levels of Sodium and Water per 14 ounces.
- Both Baked Butternut Winter Squash with Salt as well as Stewed Canned Ripe Red Tomatoes lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Baked Butternut Winter Squash with Salt have 1.7 times more Carbohydrate and 3.2 times more Fiber than Stewed Canned Tomatoes.
- While 14 oz of Stewed Canned Ripe Red Tomatoes contain 1.8 times more Sugars than Baked Butternut Winter Squash with Salt.
- Both Baked Butternut Winter Squash with Salt as well as Stewed Canned Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in 14 ounces.