Nutrient Comparison: Cooked Ripe Red Tomatoes VS Groundcherries per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Groundcherries to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Groundcherries:
- 14 ounces of Cooked Ripe Red Tomatoes have 2.1 times more Vitamin C than Groundcherries.
- While 14 oz of Raw Groundcherries contain 1.5 times more Vitamin A, 3.1 times more Vitamin B1, 1.8 times more Vitamin B2 and 5.3 times more Vitamin B3 than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- Both Cooked Ripe Red Tomatoes as well as Raw Groundcherries have insufficient amounts of Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Groundcherries:
- 14 oz of Raw Groundcherries contain 1.5 times more Iron and 1.4 times more Phosphorus than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Groundcherries contain similar levels of Water per 14 ounces.
- Both Cooked Ripe Red Tomatoes as well as Raw Groundcherries lack sufficient amounts of Calcium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Raw Groundcherries contain 2.8 times more Carbohydrate and 2 times more Protein than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Protein
- Both Cooked Ripe Red Tomatoes as well as Raw Groundcherries provide inadequate amounts of Energy in 14 ounces.