Nutrient Comparison: Tomatoes in Juice with Salt VS Pickled Cabbage, Japanese Style per 14 oz
Compare the macro and micronutrient content in 14 oz of Tomatoes in Juice with Salt versus 14 oz of Pickled Cabbage, Japanese Style 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 Pickled Cabbage, Japanese Style:
- 14 ounces of Tomatoes in Juice with Salt have 2.2 times more Vitamin A, more Vitamin B1, 1.4 times more Vitamin B2, 4 times more Vitamin B3, 18 times more Vitamin C and 4.9 times more Vitamin E than Pickled Cabbage, Japanese Style.
- While 14 oz of Pickled Fresh Japanese Style Cabbage contain 1.7 times more Vitamin B5, 5.3 times more Vitamin B9 and 48.4 times more Vitamin K than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
- Both Tomatoes in Juice with Salt and Pickled Cabbage, Japanese Style provide similar amounts of Vitamin B6 per 14 ounces.
- 14 ounces of Pickled Cabbage, Japanese Style have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin C and Vitamin E
- Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Pickled Fresh Japanese Style Cabbage have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Tomatoes in Juice with Salt vs Pickled Cabbage, Japanese Style:
- 14 ounces of Tomatoes in Juice with Salt have 2.1 times more Copper than Pickled Cabbage, Japanese Style.
- While 14 oz of Pickled Fresh Japanese Style Cabbage contain 1.5 times more Calcium, 3.5 times more Manganese, 2.5 times more Phosphorus, 4.5 times more Potassium and 2.4 times more Sodium than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
- Both Tomatoes in Juice with Salt and Pickled Cabbage, Japanese Style contain similar levels of Iron, Magnesium and Water per 14 ounces.
- Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Pickled Fresh Japanese Style Cabbage 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 2 times more Sugars than Pickled Cabbage, Japanese Style.
- While 14 oz of Pickled Fresh Japanese Style Cabbage contain 1.6 times more Carbohydrate, 1.6 times more Fiber 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 Protein
- Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Pickled Fresh Japanese Style Cabbage provide inadequate amounts of Energy, Omega 3 and Omega 6 in 14 ounces.