Nutrient Comparison: Tomato Juice with Salt VS Boiled Bulgur per 14 oz
Compare the macro and micronutrient content in 14 oz of Tomato Juice with Salt versus 14 oz of Boiled Bulgur to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Tomato Juice with Salt vs Boiled Bulgur:
- 14 ounces of Tomato Juice with Salt have more Vitamin A, 1.8 times more Vitamin B1, 2.8 times more Vitamin B2, more Vitamin C and 32 times more Vitamin E than Boiled Bulgur.
- While 14 oz of Cooked Bulgur contain 1.5 times more Vitamin B3 than Canned Tomato Juice with Salt.
- Both Tomato Juice with Salt and Boiled Bulgur provide similar amounts of Vitamin B6 and Vitamin B9 per 14 ounces.
- 14 ounces of Boiled Bulgur have insufficient amounts of Vitamin A, Vitamin C and Vitamin E
- Both Canned Tomato Juice with Salt as well as Cooked Bulgur 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 Boiled Bulgur:
- 14 ounces of Tomato Juice with Salt have 3.2 times more Potassium, 50.6 times more Sodium and 1.2 times more Water than Boiled Bulgur.
- While 14 oz of Cooked Bulgur contain 1.8 times more Copper, 2.5 times more Iron, 2.9 times more Magnesium, 9 times more Manganese, 2.1 times more Phosphorus and 5.2 times more Zinc than Canned Tomato Juice with Salt.
- 14 ounces of Tomato Juice with Salt lack sufficient amounts of Zinc
- Both Canned Tomato Juice with Salt as well as Cooked Bulgur lack sufficient amounts of Calcium and Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Tomato Juice with Salt have 25.8 times more Sugars than Boiled Bulgur.
- While 14 oz of Cooked Bulgur contain 4.9 times more Energy, 5.3 times more Carbohydrate, 11.3 times more Fiber and 3.6 times more Protein than Canned Tomato Juice with Salt.
- 14 ounces of Tomato Juice with Salt provide inadequate amounts of Energy, Fiber and Protein
- Both Canned Tomato Juice with Salt as well as Cooked Bulgur provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.