Nutrient Comparison: Cooked Ripe Red Tomatoes VS Canned Small Ripe Olives per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Canned Small Ripe Olives to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Canned Small Ripe Olives:
- 14 ounces of Cooked Ripe Red Tomatoes have 1.4 times more Vitamin A, 12 times more Vitamin B1, 14.4 times more Vitamin B3, 8.6 times more Vitamin B5, 8.8 times more Vitamin B6, more Vitamin B9, 25.3 times more Vitamin C and 2 times more Vitamin K than Canned Small Ripe Olives.
- While 14 oz of Canned Small Ripe Olives contain 2.9 times more Vitamin E than Cooked Ripe Red Tomatoes.
- 14 ounces of Canned Small Ripe Olives have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin C and Vitamin K
- Both Cooked Ripe Red Tomatoes as well as Canned Small Ripe Olives 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 Canned Small Ripe Olives:
- 14 ounces of Cooked Ripe Red Tomatoes have 2.3 times more Magnesium, 5.3 times more Manganese, 9.3 times more Phosphorus and 27.3 times more Potassium than Canned Small Ripe Olives.
- While 14 oz of Canned Small Ripe Olives contain 8 times more Calcium, 3.3 times more Copper, 9.2 times more Iron, 66.8 times more Sodium and 1.6 times more Zinc than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Canned Small Ripe Olives contain similar levels of Water per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium and Zinc
- 14 ounces of Canned Small Ripe Olives lack sufficient amounts of Magnesium, Manganese, Phosphorus and Potassium
- Both Cooked Ripe Red Tomatoes as well as Canned Small Ripe Olives 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 Canned Small Ripe Olives.
- While 14 oz of Canned Small Ripe Olives contain 6.4 times more Energy, 99.1 times more Fat, 151.9 times more Saturated Fat, 15 times more Omega 6, 1.5 times more Carbohydrate and 2.3 times more Fiber than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 6 and Fiber
- Both Cooked Ripe Red Tomatoes as well as Canned Small Ripe Olives provide inadequate amounts of Omega 3 and Protein in 14 ounces.