Nutrient Comparison: Cooked Ripe Red Tomatoes VS Microwave Cooked Apples no skin per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Microwave Cooked Apples no skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Microwave Cooked Apples no skin:
- 14 ounces of Cooked Ripe Red Tomatoes have 12 times more Vitamin A, 2.1 times more Vitamin B1, 8.7 times more Vitamin B3, 2.8 times more Vitamin B5, 1.7 times more Vitamin B6, 13 times more Vitamin B9, 76 times more Vitamin C, 11.2 times more Vitamin E and 4 times more Vitamin K than Microwave Cooked Apples no skin.
- 14 ounces of Microwave Cooked Apples no skin have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Cooked Ripe Red Tomatoes as well as Microwave cooked raw apples without skin 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 Microwave Cooked Apples no skin:
- 14 ounces of Cooked Ripe Red Tomatoes have 1.6 times more Copper, 4 times more Iron, 3 times more Magnesium, 3.5 times more Phosphorus and 2.3 times more Potassium than Microwave Cooked Apples no skin.
- While 14 oz of Microwave cooked raw apples without skin contain 1.4 times more Manganese than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Microwave Cooked Apples no skin contain similar levels of Water per 14 ounces.
- 14 ounces of Microwave Cooked Apples no skin lack sufficient amounts of Magnesium and Phosphorus
- Both Cooked Ripe Red Tomatoes as well as Microwave cooked raw apples without skin lack sufficient amounts of Calcium, Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Microwave cooked raw apples without skin contain 3.6 times more Carbohydrate, 4.7 times more Sugars and 4 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 Microwave cooked raw apples without skin provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in 14 ounces.