Nutrient Comparison: Stewed Canned Tomatoes VS Linoleic Safflower Oil per 14 oz
Compare the macro and micronutrient content in 14 oz of Stewed Canned Tomatoes versus 14 oz of Linoleic Safflower Oil to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Stewed Canned Tomatoes vs Linoleic Safflower Oil:
- 14 ounces of Stewed Canned Tomatoes have more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5 and more Vitamin C than Linoleic Safflower Oil.
- While 14 oz of Linoleic Salad or Cooking Safflower Oil contain 41.1 times more Vitamin E and 3 times more Vitamin K than Stewed Canned Ripe Red Tomatoes.
- 14 ounces of Linoleic Safflower Oil have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5 and Vitamin C
- Both Stewed Canned Ripe Red Tomatoes as well as Linoleic Salad or Cooking Safflower Oil have insufficient amounts of Vitamin A, Vitamin B6, Vitamin B9 and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Stewed Canned Tomatoes vs Linoleic Safflower Oil:
- 14 ounces of Stewed Canned Tomatoes have more Calcium, more Copper, more Iron, more Magnesium, more Phosphorus, more Potassium, more Sodium and more Water than Linoleic Safflower Oil.
- 14 ounces of Linoleic Safflower Oil lack sufficient amounts of Calcium, Copper, Iron, Magnesium, Phosphorus and Potassium
- Both Stewed Canned Ripe Red Tomatoes as well as Linoleic Salad or Cooking Safflower Oil lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Stewed Canned Tomatoes have more Carbohydrate, more Sugars and more Fiber than Linoleic Safflower Oil.
- While 14 oz of Linoleic Salad or Cooking Safflower Oil contain 34 times more Energy, 526.3 times more Fat, 238.6 times more Saturated Fat and 1008.4 times more Omega 6 than Stewed Canned Ripe Red Tomatoes.
- 14 ounces of Stewed Canned Tomatoes provide inadequate amounts of Energy and Omega 6
- 14 ounces of Linoleic Safflower Oil provide inadequate amounts of Carbohydrate and Fiber
- Both Stewed Canned Ripe Red Tomatoes as well as Linoleic Salad or Cooking Safflower Oil provide inadequate amounts of Omega 3 and Protein in 14 ounces.