Nutrient Comparison: Cooked Ripe Red Tomatoes VS Flaxseed per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Flaxseed to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Flaxseed:
- 14 ounces of Cooked Ripe Red Tomatoes have more Vitamin A, 38 times more Vitamin C and 1.8 times more Vitamin E than Flaxseed.
- While 14 oz of Flaxseed contain 45.7 times more Vitamin B1, 7.3 times more Vitamin B2, 5.8 times more Vitamin B3, 7.6 times more Vitamin B5, 6 times more Vitamin B6, 6.7 times more Vitamin B9 and 1.5 times more Vitamin K than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 14 ounces of Flaxseed have insufficient amounts of Vitamin A and Vitamin C
- Both Cooked Ripe Red Tomatoes as well as Flaxseed have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Flaxseed:
- 14 ounces of Cooked Ripe Red Tomatoes have 13.6 times more Water than Flaxseed.
- While 14 oz of Flaxseed contain 23.2 times more Calcium, 16.3 times more Copper, 8.4 times more Iron, 43.6 times more Magnesium, 23.6 times more Manganese, 22.9 times more Phosphorus, 3.7 times more Potassium, 50.8 times more Selenium, 2.7 times more Sodium and 31 times more Zinc than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium, Selenium and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Ripe Red Tomatoes have 1.6 times more Sugars than Flaxseed.
- While 14 oz of Flaxseed contain 29.7 times more Energy, 383.3 times more Fat, 244.2 times more Saturated Fat, 11406.5 times more Omega 3, 140.5 times more Omega 6, 7.2 times more Carbohydrate, 39 times more Fiber and 19.3 times more Protein than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein