Nutrient Comparison: Cooked Ripe Red Tomatoes VS Juice, apple and grape blend, with added ascorbic acid per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Juice, apple and grape blend, with added ascorbic acid to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Juice, apple and grape blend, with added ascorbic acid:
- 14 ounces of Cooked Ripe Red Tomatoes have more Vitamin A, 6 times more Vitamin B1, 6.1 times more Vitamin B3, 3.7 times more Vitamin B5, 3.8 times more Vitamin B6, more Vitamin B9, 56 times more Vitamin E and 14 times more Vitamin K than Juice, apple and grape blend, with added ascorbic acid.
- Both Cooked Ripe Red Tomatoes and Juice, apple and grape blend, with added ascorbic acid provide similar amounts of Vitamin C per 14 ounces.
- 14 ounces of Juice, apple and grape blend, with added ascorbic acid have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin E and Vitamin K
- Both Cooked Ripe Red Tomatoes as well as Juice, apple and grape blend, with added ascorbic acid have insufficient amounts of Vitamin B2, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Juice, apple and grape blend, with added ascorbic acid:
- 14 ounces of Cooked Ripe Red Tomatoes have 7.5 times more Copper, 6.2 times more Iron, 1.3 times more Magnesium, 2.6 times more Manganese, 3.1 times more Phosphorus and 2.3 times more Potassium than Juice, apple and grape blend, with added ascorbic acid.
- Both Cooked Ripe Red Tomatoes and Juice, apple and grape blend, with added ascorbic acid contain similar levels of Water per 14 ounces.
- 14 ounces of Juice, apple and grape blend, with added ascorbic acid lack sufficient amounts of Copper, Iron, Magnesium, Manganese and Phosphorus
- Both Cooked Ripe Red Tomatoes as well as Juice, apple and grape blend, with added ascorbic acid lack sufficient amounts of Calcium, Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Juice, apple and grape blend, with added ascorbic acid contain 3.1 times more Carbohydrate, 4.4 times more Sugars and 4.9 times more Fructose than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes as well as Juice, apple and grape blend, with added ascorbic acid provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein in 14 ounces.