Nutrient Comparison: Cooked Ripe Red Tomatoes VS Frozen Apples, heated per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Frozen Apples, heated to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Frozen Apples, heated:
- 14 ounces of Cooked Ripe Red Tomatoes have 2.6 times more Vitamin B1, 12.4 times more Vitamin B3, 2.3 times more Vitamin B5, 2.5 times more Vitamin B6, 13 times more Vitamin B9 and 57 times more Vitamin C than Frozen Apples, heated.
- 14 ounces of Frozen Apples, heated have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B9 and Vitamin C
- Both Cooked Ripe Red Tomatoes as well as Frozen Apples, heated have insufficient amounts of Vitamin B2, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Frozen Apples, heated:
- 14 ounces of Cooked Ripe Red Tomatoes have 3.6 times more Iron, 3 times more Magnesium, 3.5 times more Phosphorus and 2.9 times more Potassium than Frozen Apples, heated.
- While 14 oz of Frozen Apples, heated contain 1.4 times more Manganese than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Frozen Apples, heated contain similar levels of Copper and Water per 14 ounces.
- 14 ounces of Frozen Apples, heated lack sufficient amounts of Magnesium and Phosphorus
- Both Cooked Ripe Red Tomatoes as well as Frozen Apples, heated lack sufficient amounts of Calcium, Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Frozen Apples, heated contain 3 times more Carbohydrate and 1.9 times more Fiber than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Fiber
- Both Cooked Ripe Red Tomatoes as well as Frozen Apples, heated provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in 14 ounces.