Nutrient Comparison: Cooked Ripe Red Tomatoes VS Freshly Harvest Common Cabbage per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Freshly Harvest Common Cabbage to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Freshly Harvest Common Cabbage:
- 14 ounces of Cooked Ripe Red Tomatoes have 4 times more Vitamin A and 1.8 times more Vitamin B3 than Freshly Harvest Common Cabbage.
- While 14 oz of Raw Freshly Harvest Common Cabbage contain 1.4 times more Vitamin B1, 1.4 times more Vitamin B2, 4.4 times more Vitamin B9 and 2.2 times more Vitamin C than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Freshly Harvest Common Cabbage provide similar amounts of Vitamin B5 and Vitamin B6 per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 14 ounces of Freshly Harvest Common Cabbage have insufficient amounts of Vitamin A and Vitamin B3
- Both Cooked Ripe Red Tomatoes as well as Raw Freshly Harvest Common Cabbage have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Freshly Harvest Common Cabbage:
- 14 ounces of Cooked Ripe Red Tomatoes have 3.3 times more Copper, 1.2 times more Iron and 1.2 times more Phosphorus than Freshly Harvest Common Cabbage.
- While 14 oz of Raw Freshly Harvest Common Cabbage contain 4.3 times more Calcium, 1.7 times more Magnesium and 1.5 times more Manganese than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Freshly Harvest Common Cabbage contain similar levels of Potassium 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 Raw Freshly Harvest Common Cabbage lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Raw Freshly Harvest Common Cabbage contain 23 times more Omega 3, 1.3 times more Carbohydrate, 3.3 times more Fiber and 1.3 times more Protein than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Omega 3, Fiber and Protein
- Both Cooked Ripe Red Tomatoes as well as Raw Freshly Harvest Common Cabbage provide inadequate amounts of Energy and Omega 6 in 14 ounces.