Nutrient Comparison: Cooked Ripe Red Tomatoes VS Oat Oil per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Oat Oil to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Oat Oil:
- 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 and more Vitamin C than Oat Oil.
- While 14 oz of Oat Oil contain 25.7 times more Vitamin E and 8.8 times more Vitamin K than Cooked Ripe Red Tomatoes.
- 14 ounces of Oat Oil have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin C
- Both Cooked Ripe Red Tomatoes as well as Oat Oil have insufficient amounts of Vitamin B2 and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Oat Oil:
- 14 ounces of Cooked Ripe Red Tomatoes have more Copper, more Iron, more Magnesium, more Manganese, more Phosphorus, more Potassium and more Water than Oat Oil.
- 14 ounces of Oat Oil lack sufficient amounts of Copper, Iron, Magnesium, Manganese, Phosphorus and Potassium
- Both Cooked Ripe Red Tomatoes as well as Oat Oil lack sufficient amounts of Calcium, Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Ripe Red Tomatoes have more Carbohydrate and more Sugars than Oat Oil.
- While 14 oz of Oat Oil contain 49.1 times more Energy, 909.1 times more Fat, 1308 times more Saturated Fat, 895 times more Omega 3 and 930.5 times more Omega 6 than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3 and Omega 6
- 14 ounces of Oat Oil provide inadequate amounts of Carbohydrate
- Both Cooked Ripe Red Tomatoes as well as Oat Oil provide inadequate amounts of Fiber and Protein in 14 ounces.