Nutrient Comparison: Cooked Ripe Red Tomatoes VS Leavening agents, baking powder, low-sodium 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, low-sodium 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, low-sodium:
- 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, low-sodium.
- 14 ounces of Leavening agents, baking powder, low-sodium 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, low-sodium 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, low-sodium:
- 14 ounces of Cooked Ripe Red Tomatoes have 3.9 times more Copper and 15.2 times more Water than Leavening agents, baking powder, low-sodium.
- While 14 oz of Leavening agents, baking powder, low-sodium contain 393.8 times more Calcium, 12 times more Iron, 3.2 times more Magnesium, 4 times more Manganese, 245.3 times more Phosphorus, 46.3 times more Potassium, 8.2 times more Sodium and 5.1 times more Zinc than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium and Zinc
- Both Cooked Ripe Red Tomatoes as well as Leavening agents, baking powder, low-sodium lack sufficient amounts of Selenium 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, low-sodium.
- While 14 oz of Leavening agents, baking powder, low-sodium contain 5.4 times more Energy, 11.7 times more Carbohydrate and 3.1 times more Fiber than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy and Fiber
- Both Cooked Ripe Red Tomatoes as well as Leavening agents, baking powder, low-sodium provide inadequate amounts of Omega 3, Omega 6 and Protein in 14 ounces.