Nutrient Comparison: Tomato Puree VS Leavening agents, baking soda per 14 oz
Compare the macro and micronutrient content in 14 oz of Tomato Puree versus 14 oz of Leavening agents, baking soda to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Tomato Puree vs Leavening agents, baking soda:
- 14 ounces of Tomato Puree have more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Leavening agents, baking soda.
- 14 ounces of Leavening agents, baking soda have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Canned Tomato Puree as well as Leavening agents, baking soda have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Tomato Puree vs Leavening agents, baking soda:
- 14 ounces of Tomato Puree have more Copper, more Iron, more Magnesium, more Manganese, more Phosphorus, more Potassium, more Zinc and 439.4 times more Water than Leavening agents, baking soda.
- While 14 oz of Leavening agents, baking soda contain 977.1 times more Sodium than Canned Tomato Puree.
- 14 ounces of Leavening agents, baking soda lack sufficient amounts of Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium and Zinc
- Both Canned Tomato Puree as well as Leavening agents, baking soda lack sufficient amounts of Calcium and Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Tomato Puree have more Carbohydrate, more Sugars, more Fiber and more Protein than Leavening agents, baking soda.
- 14 ounces of Leavening agents, baking soda provide inadequate amounts of Carbohydrate, Fiber and Protein
- Both Canned Tomato Puree as well as Leavening agents, baking soda provide inadequate amounts of Energy, Omega 3 and Omega 6 in 14 ounces.