Nutrient Comparison: Cooked Ripe Red Tomatoes VS White Gluten-Free Bread made with potato extract, rice starch, and rice flour per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of White Gluten-Free Bread made with potato extract, rice starch, and rice flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs White Gluten-Free Bread made with potato extract, rice starch, and rice flour:
- Both Cooked Ripe Red Tomatoes and White gluten-free Bread made with potato extract, rice starch, and rice flour have similar amounts of vitamins per 14 oz
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs White Gluten-Free Bread made with potato extract, rice starch, and rice flour:
- 14 ounces of Cooked Ripe Red Tomatoes have 1.9 times more Copper, 2.4 times more Potassium and 3 times more Water than White Gluten-Free Bread made with potato extract, rice starch, and rice flour.
- While 14 oz of White gluten-free Bread made with potato extract, rice starch, and rice flour contain 2.2 times more Calcium, 1.7 times more Manganese, 1.3 times more Phosphorus, 48 times more Sodium and 1.9 times more Zinc than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and White Gluten-Free Bread made with potato extract, rice starch, and rice flour contain similar levels of Iron and Magnesium per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 oz of White gluten-free Bread made with potato extract, rice starch, and rice flour contain 17.8 times more Energy, 97.3 times more Fat, 291.5 times more Omega 3, 38.6 times more Omega 6, 13.2 times more Carbohydrate, 3.4 times more Sugars, 3.7 times more Fructose, 5 times more Fiber and 3.3 times more Protein than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein