Nutrient Comparison: Winter Squash, Hubbard, Baked with Salt VS Cooked Ripe Red Tomatoes per 14 oz
Compare the macro and micronutrient content in 14 oz of Winter Squash, Hubbard, Baked 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 Winter Squash, Hubbard, Baked with Salt vs Cooked Ripe Red Tomatoes:
- 14 ounces of Winter Squash, Hubbard, Baked with Salt have 14 times more Vitamin A, 2.1 times more Vitamin B1, 2.1 times more Vitamin B2, 3.5 times more Vitamin B5, 2.2 times more Vitamin B6 and 1.2 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
- While 14 oz of Cooked Ripe Red Tomatoes contain 2.4 times more Vitamin C, 2.8 times more Vitamin E and 1.8 times more Vitamin K than Winter Squash, Hubbard, Baked with Salt.
- Both Winter Squash, Hubbard, Baked with Salt and Cooked Ripe Red Tomatoes provide similar amounts of Vitamin B3 per 14 ounces.
- 14 ounces of Winter Squash, Hubbard, Baked with Salt have insufficient amounts of Vitamin E and Vitamin K
- 14 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- Both Winter Squash, Hubbard, Baked with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Winter Squash, Hubbard, Baked with Salt vs Cooked Ripe Red Tomatoes:
- 14 ounces of Winter Squash, Hubbard, Baked with Salt have 2.4 times more Magnesium, 1.6 times more Manganese, 1.6 times more Potassium and 22.2 times more Sodium than Cooked Ripe Red Tomatoes.
- While 14 oz of Cooked Ripe Red Tomatoes contain 1.7 times more Copper and 1.4 times more Iron than Winter Squash, Hubbard, Baked with Salt.
- Both Winter Squash, Hubbard, Baked with Salt and Cooked Ripe Red Tomatoes contain similar levels of Phosphorus and Water per 14 ounces.
- Both Winter Squash, Hubbard, Baked with Salt 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 Winter Squash, Hubbard, Baked with Salt have 81 times more Omega 3, 2.7 times more Carbohydrate, 2 times more Sugars, 7 times more Fiber and 2.6 times more Protein than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Omega 3, Fiber and Protein
- Both Winter Squash, Hubbard, Baked with Salt as well as Cooked Ripe Red Tomatoes provide inadequate amounts of Energy and Omega 6 in 14 ounces.