Nutrient Comparison: Cooked Ripe Red Tomatoes VS Boiled Butterbur per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Boiled Butterbur 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 Butterbur:
- 14 ounces of Cooked Ripe Red Tomatoes have 24 times more Vitamin A, 3.6 times more Vitamin B1, 5.3 times more Vitamin B3, 7.2 times more Vitamin B5, 1.5 times more Vitamin B6, 3.3 times more Vitamin B9 and 1.2 times more Vitamin C than Boiled Butterbur.
- 14 ounces of Boiled Butterbur have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin B5 and Vitamin B9
- Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Butterbur 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 Boiled Butterbur:
- 14 ounces of Cooked Ripe Red Tomatoes have 1.3 times more Copper, 6.8 times more Iron and 4 times more Phosphorus than Boiled Butterbur.
- While 14 oz of Boiled and Drained Butterbur contain 5.4 times more Calcium, 1.5 times more Manganese and 1.6 times more Potassium than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Boiled Butterbur contain similar levels of Water per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium
- 14 ounces of Boiled Butterbur lack sufficient amounts of Iron, Magnesium and Phosphorus
- Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Butterbur lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Ripe Red Tomatoes have 1.9 times more Carbohydrate than Boiled Butterbur.
- 14 ounces of Boiled Butterbur provide inadequate amounts of Carbohydrate
- Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Butterbur provide inadequate amounts of Energy and Protein in 14 ounces.