Nutrient Comparison: Cooked Ripe Red Tomatoes VS Leavening agents, baking powder, double-acting, sodium aluminum sulfate per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Leavening agents, baking powder, double-acting, sodium aluminum sulfate to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Leavening agents, baking powder, double-acting, sodium aluminum sulfate:
- 14 ounces of Cooked Ripe Red Tomatoes have more Vitamin A, more Vitamin B1, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Leavening agents, baking powder, double-acting, sodium aluminum sulfate.
- 14 ounces of Leavening agents, baking powder, double-acting, sodium aluminum sulfate have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Cooked Ripe Red Tomatoes as well as Leavening agents, baking powder, double-acting, sodium aluminum sulfate 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 Leavening agents, baking powder, double-acting, sodium aluminum sulfate:
- 14 ounces of Cooked Ripe Red Tomatoes have 7.5 times more Copper, 9.5 times more Manganese, 10.9 times more Potassium and 18.9 times more Water than Leavening agents, baking powder, double-acting, sodium aluminum sulfate.
- While 14 oz of Leavening agents, baking powder, double-acting, sodium aluminum sulfate contain 534.2 times more Calcium, 16.2 times more Iron, 3 times more Magnesium, 78.3 times more Phosphorus and 963.6 times more Sodium than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium
- 14 ounces of Leavening agents, baking powder, double-acting, sodium aluminum sulfate lack sufficient amounts of Copper, Manganese and Potassium
- Both Cooked Ripe Red Tomatoes as well as Leavening agents, baking powder, double-acting, sodium aluminum sulfate lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Ripe Red Tomatoes have more Sugars than Leavening agents, baking powder, double-acting, sodium aluminum sulfate.
- While 14 oz of Leavening agents, baking powder, double-acting, sodium aluminum sulfate contain 6.9 times more Carbohydrate than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes as well as Leavening agents, baking powder, double-acting, sodium aluminum sulfate provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein in 14 ounces.