Nutrient Comparison: Cooked Ripe Red Tomatoes VS Baked Acorn Winter Squash per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Baked Acorn Winter Squash to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Baked Acorn Winter Squash:
- 14 ounces of Cooked Ripe Red Tomatoes have 2.1 times more Vitamin C than Baked Acorn Winter Squash.
- While 14 oz of Baked Acorn Winter Squash contain 4.6 times more Vitamin B1, 1.7 times more Vitamin B3, 3.9 times more Vitamin B5, 2.5 times more Vitamin B6 and 1.5 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Baked Acorn Winter Squash provide similar amounts of Vitamin A per 14 ounces.
- Both Cooked Ripe Red Tomatoes as well as Baked Acorn Winter Squash 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 Baked Acorn Winter Squash:
- 14 oz of Baked Acorn Winter Squash contain 4 times more Calcium, 1.4 times more Iron, 4.8 times more Magnesium, 2.3 times more Manganese, 1.6 times more Phosphorus and 2 times more Potassium than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Baked Acorn Winter Squash contain similar levels of Copper and Water per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium
- Both Cooked Ripe Red Tomatoes as well as Baked Acorn Winter Squash lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Baked Acorn Winter Squash contain 18.5 times more Omega 3, 3.6 times more Carbohydrate and 6.3 times more Fiber than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Omega 3, Fiber and Protein
- Both Cooked Ripe Red Tomatoes as well as Baked Acorn Winter Squash provide inadequate amounts of Energy and Omega 6 in 14 ounces.