Nutrient Comparison: Tomato Puree VS Baked All Varieties Winter Squash with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Tomato Puree versus 14 oz of Baked All Varieties Winter Squash with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Tomato Puree vs Baked All Varieties Winter Squash with Salt:
- 14 ounces of Tomato Puree have 1.6 times more Vitamin B1, 3 times more Vitamin B3, 1.9 times more Vitamin B5, 5.9 times more Vitamin C and 16.4 times more Vitamin E than Baked All Varieties Winter Squash with Salt.
- While 14 oz of Baked All Varieties Winter Squash with Salt contain 10 times more Vitamin A, 1.3 times more Vitamin B6, 1.8 times more Vitamin B9 and 1.3 times more Vitamin K than Canned Tomato Puree.
- Both Tomato Puree and Baked All Varieties Winter Squash with Salt provide similar amounts of Vitamin B2 per 14 ounces.
- 14 ounces of Baked All Varieties Winter Squash with Salt have insufficient amounts of Vitamin B1 and Vitamin E
- Both Canned Tomato Puree as well as Baked All Varieties Winter Squash with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Tomato Puree vs Baked All Varieties Winter Squash with Salt:
- 14 ounces of Tomato Puree have 3.5 times more Copper, 4 times more Iron, 1.8 times more Magnesium, 2.1 times more Phosphorus, 1.8 times more Potassium and 1.6 times more Zinc than Baked All Varieties Winter Squash with Salt.
- While 14 oz of Baked All Varieties Winter Squash with Salt contain 8.5 times more Sodium than Canned Tomato Puree.
- Both Tomato Puree and Baked All Varieties Winter Squash with Salt contain similar levels of Manganese and Water per 14 ounces.
- 14 ounces of Tomato Puree lack sufficient amounts of Calcium
- Both Canned Tomato Puree as well as Baked All Varieties Winter Squash with Salt lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Tomato Puree have 1.5 times more Sugars and 1.9 times more Protein than Baked All Varieties Winter Squash with Salt.
- While 14 oz of Baked All Varieties Winter Squash with Salt contain 23 times more Omega 3 and 1.5 times more Fiber than Canned Tomato Puree.
- Both Tomato Puree and Baked All Varieties Winter Squash with Salt offer comparable quantities of Carbohydrate per 14 ounces.
- 14 ounces of Tomato Puree provide inadequate amounts of Omega 3
- 14 ounces of Baked All Varieties Winter Squash with Salt provide inadequate amounts of Protein
- Both Canned Tomato Puree as well as Baked All Varieties Winter Squash with Salt provide inadequate amounts of Energy and Omega 6 in 14 ounces.