Nutrient Comparison: Tomato Puree VS Phyllo dough per 14 oz
Compare the macro and micronutrient content in 14 oz of Tomato Puree versus 14 oz of Phyllo dough to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Tomato Puree vs Phyllo dough:
- 14 ounces of Tomato Puree have more Vitamin A, 1.5 times more Vitamin B5, 4.2 times more Vitamin B6, more Vitamin C, 24.6 times more Vitamin E and 1.4 times more Vitamin K than Phyllo dough.
- While 14 oz of Phyllo dough contain 21.6 times more Vitamin B1, 4.3 times more Vitamin B2, 2.8 times more Vitamin B3 and 8 times more Vitamin B9 than Canned Tomato Puree.
- 14 ounces of Phyllo dough have insufficient amounts of Vitamin A, Vitamin C and Vitamin E
- Both Canned Tomato Puree as well as Phyllo dough have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Tomato Puree vs Phyllo dough:
- 14 ounces of Tomato Puree have 2.8 times more Copper, 1.5 times more Magnesium, 5.9 times more Potassium and 2.7 times more Water than Phyllo dough.
- While 14 oz of Phyllo dough contain 1.8 times more Iron, 2.8 times more Manganese, 1.9 times more Phosphorus, 33.3 times more Selenium, 17.3 times more Sodium and 1.4 times more Zinc than Canned Tomato Puree.
- 14 ounces of Tomato Puree lack sufficient amounts of Selenium
- Both Canned Tomato Puree as well as Phyllo dough lack sufficient amounts of Calcium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Tomato Puree have 26.8 times more Sugars than Phyllo dough.
- While 14 oz of Phyllo dough contain 7.9 times more Energy, 28.6 times more Fat, 50.7 times more Saturated Fat, 11.8 times more Omega 3, 10.7 times more Omega 6, 5.9 times more Carbohydrate and 4.3 times more Protein than Canned Tomato Puree.
- Both Tomato Puree and Phyllo dough offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Tomato Puree provide inadequate amounts of Energy, Omega 3 and Omega 6