Nutrient Comparison: Cooked Ripe Red Tomatoes VS Boiled Yellow Beans per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Boiled Yellow 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 Boiled Yellow Beans:
- 14 ounces of Cooked Ripe Red Tomatoes have more Vitamin A and 12.7 times more Vitamin C than Boiled Yellow Beans.
- While 14 oz of Boiled Yellow Beans contain 5.2 times more Vitamin B1, 4.7 times more Vitamin B2, 1.3 times more Vitamin B3, 1.8 times more Vitamin B5, 1.6 times more Vitamin B6, 6.2 times more Vitamin B9, 1.7 times more Vitamin E and 1.3 times more Vitamin K than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 14 ounces of Boiled Yellow Beans have insufficient amounts of Vitamin A
- Both Cooked Ripe Red Tomatoes as well as Boiled Yellow Beans have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Boiled Yellow Beans:
- 14 ounces of Cooked Ripe Red Tomatoes have 1.5 times more Water than Boiled Yellow Beans.
- While 14 oz of Boiled Yellow Beans contain 5.6 times more Calcium, 2.5 times more Copper, 3.6 times more Iron, 8.2 times more Magnesium, 4.3 times more Manganese, 6.5 times more Phosphorus, 1.5 times more Potassium, 2.6 times more Selenium and 7.6 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 ounces of Cooked Ripe Red Tomatoes have 7.3 times more Sugars than Boiled Yellow Beans.
- While 14 oz of Boiled Yellow Beans contain 8 times more Energy, 106 times more Omega 3, 6.3 times more Carbohydrate, 14.9 times more Fiber and 9.6 times more Protein than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3, Fiber and Protein
- Both Cooked Ripe Red Tomatoes as well as Boiled Yellow Beans provide inadequate amounts of Omega 6 in 14 ounces.