Nutrient Comparison: Cooked Sweet Potato, Boiled, Without Skin with Salt VS Tomatoes in Juice with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Sweet Potato, Boiled, Without Skin with Salt 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 Sweet Potato, Boiled, Without Skin with Salt vs Tomatoes in Juice with Salt:
- 14 ounces of Cooked Sweet Potato, Boiled, Without Skin with Salt have 39.4 times more Vitamin A, 5 times more Vitamin B5, 1.5 times more Vitamin B6 and 1.6 times more Vitamin E than Tomatoes in Juice with Salt.
- While 14 oz of Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 10.3 times more Vitamin B1, 1.3 times more Vitamin B3 and 1.3 times more Vitamin B9 than Cooked Sweet Potato, Boiled, Without Skin with Salt.
- Both Cooked Sweet Potato, Boiled, Without Skin with Salt and Tomatoes in Juice with Salt provide similar amounts of Vitamin B2 and Vitamin C per 14 ounces.
- 14 ounces of Cooked Sweet Potato, Boiled, Without Skin with Salt have insufficient amounts of Vitamin B9 and Vitamin K
- Both Cooked Sweet Potato, Boiled, Without Skin with Salt 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 Sweet Potato, Boiled, Without Skin with Salt vs Tomatoes in Juice with Salt:
- 14 ounces of Cooked Sweet Potato, Boiled, Without Skin with Salt have 1.8 times more Copper, 1.3 times more Iron, 1.8 times more Magnesium, 3.9 times more Manganese, 1.9 times more Phosphorus, 1.2 times more Potassium and 2.3 times more Sodium than Tomatoes in Juice with Salt.
- Both Cooked Sweet Potato, Boiled, Without Skin with Salt and Tomatoes in Juice with Salt contain similar levels of Calcium and Water per 14 ounces.
- Both Cooked Sweet Potato, Boiled, Without Skin with Salt 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 ounces of Cooked Sweet Potato, Boiled, Without Skin with Salt have 4.8 times more Energy, 5.1 times more Carbohydrate, 2.3 times more Sugars, 1.3 times more Fiber and 1.7 times more Protein than Tomatoes in Juice with Salt.
- 14 ounces of Tomatoes in Juice with Salt provide inadequate amounts of Energy and Protein
- Both Cooked Sweet Potato, Boiled, Without Skin with Salt as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.