Nutrient Comparison: Stewed Canned Tomatoes VS Cooked Sweet Potato, Boiled, Without Skin with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Stewed Canned Tomatoes versus 14 oz of Cooked Sweet Potato, Boiled, Without Skin with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Stewed Canned Tomatoes vs Cooked Sweet Potato, Boiled, Without Skin with Salt:
- 14 ounces of Stewed Canned Tomatoes have 1.3 times more Vitamin B3 than Cooked Sweet Potato, Boiled, Without Skin with Salt.
- While 14 oz of Cooked Sweet Potato, Boiled, Without Skin with Salt contain 87.4 times more Vitamin A, 1.3 times more Vitamin B2, 5.1 times more Vitamin B5, 9.7 times more Vitamin B6 and 1.6 times more Vitamin C than Stewed Canned Ripe Red Tomatoes.
- Both Stewed Canned Tomatoes and Cooked Sweet Potato, Boiled, Without Skin with Salt provide similar amounts of Vitamin B1 and Vitamin E per 14 ounces.
- 14 ounces of Stewed Canned Tomatoes have insufficient amounts of Vitamin A and Vitamin B6
- 14 ounces of Cooked Sweet Potato, Boiled, Without Skin with Salt have insufficient amounts of Vitamin K
- Both Stewed Canned Ripe Red Tomatoes as well as Cooked Sweet Potato, Boiled, Without Skin with Salt have insufficient amounts of Vitamin B9, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Stewed Canned Tomatoes vs Cooked Sweet Potato, Boiled, Without Skin with Salt:
- 14 ounces of Stewed Canned Tomatoes have 1.3 times more Calcium and 1.8 times more Iron than Cooked Sweet Potato, Boiled, Without Skin with Salt.
- While 14 oz of Cooked Sweet Potato, Boiled, Without Skin with Salt contain 1.5 times more Magnesium, 4.5 times more Manganese and 1.6 times more Phosphorus than Stewed Canned Ripe Red Tomatoes.
- Both Stewed Canned Tomatoes and Cooked Sweet Potato, Boiled, Without Skin with Salt contain similar levels of Copper, Potassium, Sodium and Water per 14 ounces.
- Both Stewed Canned Ripe Red Tomatoes as well as Cooked Sweet Potato, Boiled, Without Skin with Salt lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Stewed Canned Tomatoes have 4.4 times more Fructose than Cooked Sweet Potato, Boiled, Without Skin with Salt.
- While 14 oz of Cooked Sweet Potato, Boiled, Without Skin with Salt contain 2.9 times more Energy, 2.9 times more Carbohydrate, 1.6 times more Sugars, 2.5 times more Fiber and 1.5 times more Protein than Stewed Canned Ripe Red Tomatoes.
- 14 ounces of Stewed Canned Tomatoes provide inadequate amounts of Energy and Protein
- Both Stewed Canned Ripe Red Tomatoes as well as Cooked Sweet Potato, Boiled, Without Skin with Salt provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.