Nutrient Comparison: Cooked Ripe Red Tomatoes VS Adzuki Beans per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Adzuki Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Adzuki Beans:
- 14 ounces of Cooked Ripe Red Tomatoes have 24 times more Vitamin A and more Vitamin C than Adzuki Beans.
- While 14 oz of Raw Adzuki Beans contain 12.6 times more Vitamin B1, 10 times more Vitamin B2, 4.9 times more Vitamin B3, 11.4 times more Vitamin B5, 4.4 times more Vitamin B6 and 47.8 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 14 ounces of Adzuki Beans have insufficient amounts of Vitamin A and Vitamin C
- Both Cooked Ripe Red Tomatoes as well as Raw Adzuki Beans have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Adzuki Beans:
- 14 ounces of Cooked Ripe Red Tomatoes have 7 times more Water than Adzuki Beans.
- While 14 oz of Raw Adzuki Beans contain 6 times more Calcium, 14.6 times more Copper, 7.3 times more Iron, 14.1 times more Magnesium, 16.5 times more Manganese, 13.6 times more Phosphorus, 5.8 times more Potassium, 6.2 times more Selenium and 36 times more Zinc than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium, Selenium and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Raw Adzuki Beans contain 18.3 times more Energy, 15.7 times more Carbohydrate, 18.1 times more Fiber and 20.9 times more Protein than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Fiber and Protein
- Both Cooked Ripe Red Tomatoes as well as Raw Adzuki Beans provide inadequate amounts of Omega 6 in 14 ounces.