Nutrient Comparison: Cooked Ripe Red Tomatoes VS Stir-Fried Lentils Sprouts per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Stir-Fried Lentils Sprouts to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Stir-Fried Lentils Sprouts:
- 14 ounces of Cooked Ripe Red Tomatoes have 12 times more Vitamin A and 1.8 times more Vitamin C than Stir-Fried Lentils Sprouts.
- While 14 oz of Stir-Fried Sprouted Lentils contain 6.1 times more Vitamin B1, 4.1 times more Vitamin B2, 2.3 times more Vitamin B3, 4.4 times more Vitamin B5, 2.1 times more Vitamin B6 and 5.2 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 14 ounces of Stir-Fried Lentils Sprouts have insufficient amounts of Vitamin A
- Both Cooked Ripe Red Tomatoes as well as Stir-Fried Sprouted Lentils have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Stir-Fried Lentils Sprouts:
- 14 ounces of Cooked Ripe Red Tomatoes have 1.4 times more Water than Stir-Fried Lentils Sprouts.
- While 14 oz of Stir-Fried Sprouted Lentils contain 4.5 times more Copper, 4.6 times more Iron, 3.9 times more Magnesium, 4.8 times more Manganese, 5.5 times more Phosphorus, 1.3 times more Potassium and 11.4 times more Zinc than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Zinc
- Both Cooked Ripe Red Tomatoes as well as Stir-Fried Sprouted Lentils lack sufficient amounts of Calcium and Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Stir-Fried Sprouted Lentils contain 5.6 times more Energy, 17.5 times more Omega 3, 5.3 times more Carbohydrate and 9.3 times more Protein than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3 and Protein
- Both Cooked Ripe Red Tomatoes as well as Stir-Fried Sprouted Lentils provide inadequate amounts of Omega 6 in 14 ounces.