Nutrient Comparison: Cooked Ripe Red Tomatoes VS Boiled Scallop Summer Squash with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Boiled Scallop Summer Squash with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Boiled Scallop Summer Squash with Salt:
- 14 ounces of Cooked Ripe Red Tomatoes have 6 times more Vitamin A, 1.6 times more Vitamin B5, 2.1 times more Vitamin C and 4.7 times more Vitamin E than Boiled Scallop Summer Squash with Salt.
- While 14 oz of Boiled and Drained Scallop Summer Squash with Salt contain 1.4 times more Vitamin B1, 1.6 times more Vitamin B9 and 1.3 times more Vitamin K than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Boiled Scallop Summer Squash with Salt provide similar amounts of Vitamin B3 and Vitamin B6 per 14 ounces.
- 14 ounces of Boiled Scallop Summer Squash with Salt have insufficient amounts of Vitamin A, Vitamin B5 and Vitamin E
- Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Scallop Summer Squash with Salt 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 Boiled Scallop Summer Squash with Salt:
- 14 ounces of Cooked Ripe Red Tomatoes have 2.1 times more Iron and 1.6 times more Potassium than Boiled Scallop Summer Squash with Salt.
- While 14 oz of Boiled and Drained Scallop Summer Squash with Salt contain 2.1 times more Magnesium, 21.5 times more Sodium and 1.7 times more Zinc than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Boiled Scallop Summer Squash with Salt contain similar levels of Copper, Manganese, Phosphorus and Water per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Zinc
- Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Scallop Summer Squash with Salt lack sufficient amounts of Calcium and Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Ripe Red Tomatoes have 1.2 times more Carbohydrate and 1.7 times more Sugars than Boiled Scallop Summer Squash with Salt.
- While 14 oz of Boiled and Drained Scallop Summer Squash with Salt contain 22.5 times more Omega 3 and 2.7 times more Fiber than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Omega 3 and Fiber
- Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Scallop Summer Squash with Salt provide inadequate amounts of Energy, Omega 6 and Protein in 14 ounces.