Nutrient Comparison: Cooked Ripe Red Tomatoes VS Sapodilla per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Sapodilla to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Sapodilla:
- 14 ounces of Cooked Ripe Red Tomatoes have 8 times more Vitamin A, more Vitamin B1, 2.7 times more Vitamin B3, 2.1 times more Vitamin B6 and 1.6 times more Vitamin C than Sapodilla.
- While 14 oz of Raw Sapodilla contain 2 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Sapodilla provide similar amounts of Vitamin B9 per 14 ounces.
- 14 ounces of Sapodilla have insufficient amounts of Vitamin A, Vitamin B1 and Vitamin B3
- Both Cooked Ripe Red Tomatoes as well as Raw Sapodilla have insufficient amounts of Vitamin B2 and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Sapodilla:
- 14 ounces of Cooked Ripe Red Tomatoes have 2.3 times more Phosphorus and 1.2 times more Water than Sapodilla.
- While 14 oz of Raw Sapodilla contain 1.9 times more Calcium and 1.3 times more Magnesium than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Sapodilla contain similar levels of Copper, Iron and Potassium per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium
- 14 ounces of Sapodilla lack sufficient amounts of Phosphorus
- Both Cooked Ripe Red Tomatoes as well as Raw Sapodilla lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Raw Sapodilla contain 4.6 times more Energy, 5 times more Carbohydrate and 7.6 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 Sapodilla provide inadequate amounts of Omega 3, Omega 6 and Protein in 14 ounces.