Nutrient Comparison: Tomatoes in Juice with Salt VS Boiled Chinese Cabbage with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Tomatoes in Juice with Salt versus 14 oz of Boiled Chinese Cabbage with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Tomatoes in Juice with Salt vs Boiled Chinese Cabbage with Salt:
- 14 ounces of Tomatoes in Juice with Salt have 18 times more Vitamin B1, 1.7 times more Vitamin B3, 1.5 times more Vitamin B5 and 6.6 times more Vitamin E than Boiled Chinese Cabbage with Salt.
- While 14 oz of Boiled and Drained Chinese Cabbage with Salt contain 10.6 times more Vitamin A, 1.5 times more Vitamin B6, 5.1 times more Vitamin B9, 2.1 times more Vitamin C and 13.1 times more Vitamin K than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
- Both Tomatoes in Juice with Salt and Boiled Chinese Cabbage with Salt provide similar amounts of Vitamin B2 per 14 ounces.
- 14 ounces of Boiled Chinese Cabbage with Salt have insufficient amounts of Vitamin B5 and Vitamin E
- Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Boiled and Drained Chinese Cabbage with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Tomatoes in Juice with Salt vs Boiled Chinese Cabbage with Salt:
- 14 ounces of Tomatoes in Juice with Salt have 2.7 times more Copper than Boiled Chinese Cabbage with Salt.
- While 14 oz of Boiled and Drained Chinese Cabbage with Salt contain 2.8 times more Calcium, 1.8 times more Iron, 2.1 times more Manganese, 1.7 times more Phosphorus, 1.9 times more Potassium and 2.3 times more Sodium than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
- Both Tomatoes in Juice with Salt and Boiled Chinese Cabbage with Salt contain similar levels of Magnesium and Water per 14 ounces.
- Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Boiled and Drained Chinese Cabbage with Salt lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Tomatoes in Juice with Salt have 1.9 times more Carbohydrate, 3.1 times more Sugars and 1.9 times more Fiber than Boiled Chinese Cabbage with Salt.
- While 14 oz of Boiled and Drained Chinese Cabbage with Salt contain 10.3 times more Omega 3 and 2 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
- 14 ounces of Tomatoes in Juice with Salt provide inadequate amounts of Omega 3 and Protein
- 14 ounces of Boiled Chinese Cabbage with Salt provide inadequate amounts of Carbohydrate
- Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Boiled and Drained Chinese Cabbage with Salt provide inadequate amounts of Energy and Omega 6 in 14 ounces.