Nutrient Comparison: Cooked Ripe Red Tomatoes VS Canned Whiskey Sour per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Canned Whiskey Sour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Canned Whiskey Sour:
- 14 ounces of Cooked Ripe Red Tomatoes have 24 times more Vitamin A, 3.3 times more Vitamin B1, 26.6 times more Vitamin B3, 16.1 times more Vitamin B5, more Vitamin B6, more Vitamin B9 and 14.3 times more Vitamin C than Canned Whiskey Sour.
- 14 ounces of Canned Whiskey Sour have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin C
- Both Cooked Ripe Red Tomatoes as well as Canned Whiskey Sour have insufficient amounts of Vitamin B2 and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Canned Whiskey Sour:
- 14 ounces of Cooked Ripe Red Tomatoes have 8.3 times more Copper, 68 times more Iron, 9 times more Magnesium, 17.5 times more Manganese, 4.7 times more Phosphorus, 19.8 times more Potassium and 1.2 times more Water than Canned Whiskey Sour.
- While 14 oz of Canned Whiskey Sour contain 4 times more Sodium than Cooked Ripe Red Tomatoes.
- 14 ounces of Canned Whiskey Sour lack sufficient amounts of Copper, Iron, Magnesium, Manganese, Phosphorus and Potassium
- Both Cooked Ripe Red Tomatoes as well as Canned Whiskey Sour lack sufficient amounts of Calcium, Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Canned Whiskey Sour contain 6.6 times more Energy and 3.3 times more Carbohydrate than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy
- Both Cooked Ripe Red Tomatoes as well as Canned Whiskey Sour provide inadequate amounts of Fiber and Protein in 14 ounces.