Nutrient Comparison: Cooked Ripe Red Tomatoes VS Japanese Persimmons per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Japanese Persimmons to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Japanese Persimmons:
- 14 ounces of Cooked Ripe Red Tomatoes have 5.3 times more Vitamin B3, 1.6 times more Vitamin B9 and 3 times more Vitamin C than Japanese Persimmons.
- While 14 oz of Raw Japanese Persimmons contain 3.4 times more Vitamin A, 1.3 times more Vitamin B6 and 1.3 times more Vitamin E than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Japanese Persimmons provide similar amounts of Vitamin B1 and Vitamin K per 14 ounces.
- 14 ounces of Japanese Persimmons have insufficient amounts of Vitamin B3
- Both Cooked Ripe Red Tomatoes as well as Raw Japanese Persimmons 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 Japanese Persimmons:
- 14 ounces of Cooked Ripe Red Tomatoes have 4.5 times more Iron, 1.6 times more Phosphorus and 1.4 times more Potassium than Japanese Persimmons.
- While 14 oz of Raw Japanese Persimmons contain 1.5 times more Copper and 3.4 times more Manganese than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Japanese Persimmons contain similar levels of Magnesium and Water per 14 ounces.
- 14 ounces of Japanese Persimmons lack sufficient amounts of Iron
- Both Cooked Ripe Red Tomatoes as well as Raw Japanese Persimmons lack sufficient amounts of Calcium, Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Raw Japanese Persimmons contain 3.9 times more Energy, 4.6 times more Carbohydrate, 5 times more Sugars, 4.2 times more Fructose and 5.1 times more Fiber than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy and Fiber
- Both Cooked Ripe Red Tomatoes as well as Raw Japanese Persimmons provide inadequate amounts of Omega 3, Omega 6 and Protein in 14 ounces.