Nutrient Comparison: Cooked Ripe Red Tomatoes VS Linoleic Safflower Oil per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Linoleic Safflower 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 Linoleic Safflower 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 Linoleic Safflower Oil.
- While 14 oz of Linoleic Salad or Cooking Safflower Oil contain 60.9 times more Vitamin E and 2.5 times more Vitamin K than Cooked Ripe Red Tomatoes.
- 14 ounces of Linoleic Safflower 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 Linoleic Salad or Cooking Safflower Oil have insufficient amounts of Vitamin B2 and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Linoleic Safflower Oil:
- 14 ounces of Cooked Ripe Red Tomatoes have more Copper, more Iron, more Magnesium, more Phosphorus, more Potassium and more Water than Linoleic Safflower Oil.
- 14 ounces of Linoleic Safflower Oil lack sufficient amounts of Copper, Iron, Magnesium, Phosphorus and Potassium
- Both Cooked Ripe Red Tomatoes as well as Linoleic Salad or Cooking Safflower 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 Linoleic Safflower Oil.
- While 14 oz of Linoleic Salad or Cooking Safflower Oil contain 49.1 times more Energy, 909.1 times more Fat, 413.5 times more Saturated Fat and 1776.7 times more Omega 6 than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy and Omega 6
- 14 ounces of Linoleic Safflower Oil provide inadequate amounts of Carbohydrate
- Both Cooked Ripe Red Tomatoes as well as Linoleic Salad or Cooking Safflower Oil provide inadequate amounts of Omega 3, Fiber and Protein in 14 ounces.