Nutrient Comparison: Cooked Ripe Red Tomatoes VS Custard-apple per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Custard-apple to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Custard-apple:
- 14 ounces of Cooked Ripe Red Tomatoes have 12 times more Vitamin A than Custard-apple.
- While 14 oz of Raw Custard-apple contain 2.2 times more Vitamin B1, 4.5 times more Vitamin B2 and 2.8 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Custard-apple provide similar amounts of Vitamin B3, Vitamin B5 and Vitamin C per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 14 ounces of Custard-apple have insufficient amounts of Vitamin A
- Both Cooked Ripe Red Tomatoes as well as Raw Custard-apple have insufficient amounts of Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Custard-apple:
- 14 ounces of Cooked Ripe Red Tomatoes have 1.3 times more Phosphorus and 1.3 times more Water than Custard-apple.
- While 14 oz of Raw Custard-apple contain 2.7 times more Calcium, 2 times more Magnesium and 1.8 times more Potassium than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Custard-apple contain similar levels of Iron per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Raw Custard-apple contain 5.6 times more Energy, 6.3 times more Carbohydrate, 3.4 times more Fiber and 1.8 times more Protein than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Fiber and Protein