Nutrient Comparison: Cooked Ripe Red Tomatoes VS Rhubarb Frozen Cooked with Sugar per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Rhubarb Frozen Cooked with Sugar to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Rhubarb Frozen Cooked with Sugar:
- 14 ounces of Cooked Ripe Red Tomatoes have 6 times more Vitamin A, 2 times more Vitamin B1, 2.7 times more Vitamin B3, 2.6 times more Vitamin B5, 4 times more Vitamin B6, 2.6 times more Vitamin B9, 6.9 times more Vitamin C and 2.9 times more Vitamin E than Rhubarb Frozen Cooked with Sugar.
- While 14 oz of Rhubarb Frozen Cooked with Sugar contain 7.5 times more Vitamin K than Cooked Ripe Red Tomatoes.
- 14 ounces of Rhubarb Frozen Cooked with Sugar have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin E
- Both Cooked Ripe Red Tomatoes as well as Rhubarb Frozen Cooked with Sugar 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 Rhubarb Frozen Cooked with Sugar:
- 14 ounces of Cooked Ripe Red Tomatoes have 2.8 times more Copper, 3.2 times more Iron, 1.4 times more Manganese, 3.5 times more Phosphorus, 2.3 times more Potassium and 1.4 times more Water than Rhubarb Frozen Cooked with Sugar.
- While 14 oz of Rhubarb Frozen Cooked with Sugar contain 13.2 times more Calcium and 1.3 times more Magnesium than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium
- 14 ounces of Rhubarb Frozen Cooked with Sugar lack sufficient amounts of Phosphorus
- Both Cooked Ripe Red Tomatoes as well as Rhubarb Frozen Cooked with Sugar lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Rhubarb Frozen Cooked with Sugar contain 6.4 times more Energy, 7.8 times more Carbohydrate, 11.5 times more Sugars and 2.9 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 Rhubarb Frozen Cooked with Sugar provide inadequate amounts of Omega 3, Omega 6 and Protein in 14 ounces.