Nutrient Comparison: Cooked Ripe Red Tomatoes VS Boiled Common Cowpeas with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Boiled Common Cowpeas 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 Common Cowpeas with Salt:
- 14 ounces of Cooked Ripe Red Tomatoes have 24 times more Vitamin A, 57 times more Vitamin C, 2 times more Vitamin E and 1.6 times more Vitamin K than Boiled Common Cowpeas with Salt.
- While 14 oz of Boiled Common Cowpeas with Salt contain 5.6 times more Vitamin B1, 2.5 times more Vitamin B2, 3.2 times more Vitamin B5, 1.3 times more Vitamin B6 and 16 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Boiled Common Cowpeas with Salt provide similar amounts of Vitamin B3 per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 14 ounces of Boiled Common Cowpeas with Salt have insufficient amounts of Vitamin A, Vitamin C, Vitamin E and Vitamin K
- Both Cooked Ripe Red Tomatoes as well as Boiled Common Cowpeas 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 Common Cowpeas with Salt:
- 14 ounces of Cooked Ripe Red Tomatoes have 1.3 times more Water than Boiled Common Cowpeas with Salt.
- While 14 oz of Boiled Common Cowpeas with Salt contain 2.2 times more Calcium, 3.6 times more Copper, 3.7 times more Iron, 5.9 times more Magnesium, 4.5 times more Manganese, 5.6 times more Phosphorus, 1.3 times more Potassium, 5 times more Selenium, 21.8 times more Sodium and 9.2 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 oz of Boiled Common Cowpeas with Salt contain 6.4 times more Energy, 41.5 times more Omega 3, 5.2 times more Carbohydrate, 1.3 times more Sugars, 9.3 times more Fiber and 8.1 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 Common Cowpeas with Salt provide inadequate amounts of Omega 6 in 14 ounces.