Nutrient Comparison: Tomato Puree VS Canned Ginger Root, Pickled, With Artificial Sweetener per 14 oz
Compare the macro and micronutrient content in 14 oz of Tomato Puree versus 14 oz of Canned Ginger Root, Pickled, With Artificial Sweetener to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Tomato Puree vs Canned Ginger Root, Pickled, With Artificial Sweetener:
- 14 ounces of Tomato Puree have more Vitamin A, 1.3 times more Vitamin B1, 5.3 times more Vitamin B2, 66.6 times more Vitamin B3, 3 times more Vitamin B5, 3.4 times more Vitamin B6, 11 times more Vitamin B9, more Vitamin C, 10.9 times more Vitamin E and 1.5 times more Vitamin K than Canned Ginger Root, Pickled, With Artificial Sweetener.
- 14 ounces of Canned Ginger Root, Pickled, With Artificial Sweetener have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Canned Tomato Puree as well as Canned Ginger Root, Pickled, With Artificial Sweetener have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Tomato Puree vs Canned Ginger Root, Pickled, With Artificial Sweetener:
- 14 ounces of Tomato Puree have 15.9 times more Copper, 6.4 times more Iron, 5.8 times more Magnesium, 20 times more Phosphorus, 12.2 times more Potassium and 9 times more Zinc than Canned Ginger Root, Pickled, With Artificial Sweetener.
- While 14 oz of Canned Ginger Root, Pickled, With Artificial Sweetener contain 4.1 times more Calcium, 2.8 times more Manganese and 32.4 times more Sodium than Canned Tomato Puree.
- Both Tomato Puree and Canned Ginger Root, Pickled, With Artificial Sweetener contain similar levels of Water per 14 ounces.
- 14 ounces of Tomato Puree lack sufficient amounts of Calcium
- 14 ounces of Canned Ginger Root, Pickled, With Artificial Sweetener lack sufficient amounts of Copper, Magnesium, Phosphorus, Potassium and Zinc
- Both Canned Tomato Puree as well as Canned Ginger Root, Pickled, With Artificial Sweetener lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Tomato Puree have 1.9 times more Carbohydrate, more Sugars, more Fructose and 5 times more Protein than Canned Ginger Root, Pickled, With Artificial Sweetener.
- While 14 oz of Canned Ginger Root, Pickled, With Artificial Sweetener contain 1.4 times more Fiber than Canned Tomato Puree.
- 14 ounces of Canned Ginger Root, Pickled, With Artificial Sweetener provide inadequate amounts of Protein
- Both Canned Tomato Puree as well as Canned Ginger Root, Pickled, With Artificial Sweetener provide inadequate amounts of Energy, Omega 3 and Omega 6 in 14 ounces.