Nutrient Comparison: Cooked Ripe Red Tomatoes VS Boiled Chinese Cabbage with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Boiled Chinese Cabbage with Salt 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 Chinese Cabbage with Salt:
- 14 ounces of Cooked Ripe Red Tomatoes have 1.2 times more Vitamin B3, 1.6 times more Vitamin B5 and 6.2 times more Vitamin E than Boiled Chinese Cabbage with Salt.
- While 14 oz of Boiled and Drained Chinese Cabbage with Salt contain 8.8 times more Vitamin A, 2.9 times more Vitamin B2, 2.1 times more Vitamin B6, 3.2 times more Vitamin B9 and 12.1 times more Vitamin K than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Boiled Chinese Cabbage with Salt provide similar amounts of Vitamin B1 and Vitamin C per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 14 ounces of Boiled Chinese Cabbage with Salt have insufficient amounts of Vitamin B5 and Vitamin E
- Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Chinese Cabbage with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Boiled Chinese Cabbage with Salt:
- 14 ounces of Cooked Ripe Red Tomatoes have 3.9 times more Copper than Boiled Chinese Cabbage with Salt.
- While 14 oz of Boiled and Drained Chinese Cabbage with Salt contain 8.5 times more Calcium, 1.5 times more Iron, 1.4 times more Manganese, 1.7 times more Potassium and 24.5 times more Sodium than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Boiled Chinese Cabbage with Salt contain similar levels of Magnesium, Phosphorus and Water per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium
- Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Chinese Cabbage with Salt 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 2.3 times more Carbohydrate and 3 times more Sugars than Boiled Chinese Cabbage with Salt.
- While 14 oz of Boiled and Drained Chinese Cabbage with Salt contain 20.5 times more Omega 3, 1.4 times more Fiber and 1.6 times more Protein than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Omega 3, Fiber and Protein
- 14 ounces of Boiled Chinese Cabbage with Salt provide inadequate amounts of Carbohydrate
- Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Chinese Cabbage with Salt provide inadequate amounts of Energy and Omega 6 in 14 ounces.