Nutrient Comparison: Tomato Juice with Salt VS Cooking Wine per 14 oz
Compare the macro and micronutrient content in 14 oz of Tomato Juice with Salt versus 14 oz of Cooking Wine to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Tomato Juice with Salt vs Cooking Wine:
- 14 ounces of Tomato Juice with Salt have more Vitamin A, more Vitamin B1, 7.8 times more Vitamin B2, 6.7 times more Vitamin B3, 3.5 times more Vitamin B6, 20 times more Vitamin B9, more Vitamin C and more Vitamin E than Cooking Wine.
- 14 ounces of Cooking Wine have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9, Vitamin C and Vitamin E
- Both Canned Tomato Juice with Salt as well as Cooking Wine have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Tomato Juice with Salt vs Cooking Wine:
- 14 ounces of Tomato Juice with Salt have 3.8 times more Copper, 1.3 times more Phosphorus and 2.5 times more Potassium than Cooking Wine.
- While 14 oz of Cooking Wine contain 2.5 times more Sodium than Canned Tomato Juice with Salt.
- Both Tomato Juice with Salt and Cooking Wine contain similar levels of Iron, Magnesium and Water per 14 ounces.
- 14 ounces of Cooking Wine lack sufficient amounts of Copper
- Both Canned Tomato Juice with Salt as well as Cooking Wine lack sufficient amounts of Calcium, Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Tomato Juice with Salt have 1.7 times more Sugars than Cooking Wine.
- While 14 oz of Cooking Wine contain 1.8 times more Carbohydrate than Canned Tomato Juice with Salt.
- Both Canned Tomato Juice with Salt as well as Cooking Wine provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein in 14 ounces.