Nutrient Comparison: Stewed Canned Tomatoes VS Pickled Cabbage, Japanese Style per 14 oz
Compare the macro and micronutrient content in 14 oz of Stewed Canned Tomatoes 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 Stewed Canned Tomatoes vs Pickled Cabbage, Japanese Style:
- 14 ounces of Stewed Canned Tomatoes have more Vitamin B1, 4 times more Vitamin B3, 11.3 times more Vitamin C and 6.9 times more Vitamin E than Pickled Cabbage, Japanese Style.
- While 14 oz of Pickled Fresh Japanese Style Cabbage contain 1.8 times more Vitamin B5, 5.9 times more Vitamin B6, 8.4 times more Vitamin B9 and 52.5 times more Vitamin K than Stewed Canned Ripe Red Tomatoes.
- Both Stewed Canned Tomatoes and Pickled Cabbage, Japanese Style provide similar amounts of Vitamin B2 per 14 ounces.
- 14 ounces of Stewed Canned Tomatoes have insufficient amounts of Vitamin B6 and Vitamin B9
- 14 ounces of Pickled Cabbage, Japanese Style have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin C and Vitamin E
- Both Stewed Canned Ripe Red Tomatoes as well as Pickled Fresh Japanese Style Cabbage have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Stewed Canned Tomatoes vs Pickled Cabbage, Japanese Style:
- 14 ounces of Stewed Canned Tomatoes have 4.5 times more Copper and 2.7 times more Iron than Pickled Cabbage, Japanese Style.
- While 14 oz of Pickled Fresh Japanese Style Cabbage contain 1.4 times more Calcium, 4 times more Manganese, 2.2 times more Phosphorus, 4.1 times more Potassium and 1.3 times more Sodium than Stewed Canned Ripe Red Tomatoes.
- Both Stewed Canned Tomatoes and Pickled Cabbage, Japanese Style contain similar levels of Magnesium and Water per 14 ounces.
- Both Stewed Canned Ripe Red Tomatoes 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 Stewed Canned Tomatoes have 2.7 times more Sugars than Pickled Cabbage, Japanese Style.
- While 14 oz of Pickled Fresh Japanese Style Cabbage contain 3.1 times more Fiber and 1.8 times more Protein than Stewed Canned Ripe Red Tomatoes.
- Both Stewed Canned Tomatoes and Pickled Cabbage, Japanese Style offer comparable quantities of Carbohydrate per 14 ounces.
- 14 ounces of Stewed Canned Tomatoes provide inadequate amounts of Protein
- Both Stewed Canned Ripe Red Tomatoes as well as Pickled Fresh Japanese Style Cabbage provide inadequate amounts of Energy, Omega 3 and Omega 6 in 14 ounces.