Nutrient Comparison: Cooked Ripe Red Tomatoes VS Sauteed Yellow Onions per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Sauteed Yellow Onions to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Sauteed Yellow Onions:
- 14 ounces of Cooked Ripe Red Tomatoes have 14.4 times more Vitamin B3, 6.5 times more Vitamin B9 and 12.7 times more Vitamin C than Sauteed Yellow Onions.
- While 14 oz of Sauteed Yellow Onions contain 1.4 times more Vitamin B1, 1.9 times more Vitamin B2, 1.3 times more Vitamin B5, 2.6 times more Vitamin B6 and 7.7 times more Vitamin K than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Sauteed Yellow Onions provide similar amounts of Vitamin E per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 14 ounces of Sauteed Yellow Onions have insufficient amounts of Vitamin B3 and Vitamin B9
- Both Cooked Ripe Red Tomatoes as well as Sauteed Yellow Onions have insufficient amounts of Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Sauteed Yellow Onions:
- 14 ounces of Cooked Ripe Red Tomatoes have 4.4 times more Copper, 2.5 times more Iron and 1.6 times more Potassium than Sauteed Yellow Onions.
- While 14 oz of Sauteed Yellow Onions contain 1.8 times more Calcium than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Sauteed Yellow Onions contain similar levels of Magnesium, Manganese, Phosphorus and Water per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium
- 14 ounces of Sauteed Yellow Onions lack sufficient amounts of Copper
- Both Cooked Ripe Red Tomatoes as well as Sauteed Yellow Onions lack sufficient amounts of Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Sauteed Yellow Onions contain 6.8 times more Energy, 98.2 times more Fat, 98.5 times more Saturated Fat, 330 times more Omega 3, 114.5 times more Omega 6, 2 times more Carbohydrate and 2.4 times more Fiber than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3, Omega 6 and Fiber
- Both Cooked Ripe Red Tomatoes as well as Sauteed Yellow Onions provide inadequate amounts of Protein in 14 ounces.