Nutrient Comparison: Cooked Ripe Red Tomatoes VS Baked Butternut Winter Squash with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Baked Butternut Winter 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 Baked Butternut Winter Squash with Salt:
- 14 ounces of Cooked Ripe Red Tomatoes have 1.5 times more Vitamin C and 2.8 times more Vitamin K than Baked Butternut Winter Squash with Salt.
- While 14 oz of Baked Butternut Winter Squash with Salt contain 23.3 times more Vitamin A, 2 times more Vitamin B1, 1.8 times more Vitamin B3, 2.8 times more Vitamin B5, 1.6 times more Vitamin B6, 1.5 times more Vitamin B9 and 2.3 times more Vitamin E than Cooked Ripe Red Tomatoes.
- 14 ounces of Baked Butternut Winter Squash with Salt have insufficient amounts of Vitamin K
- Both Cooked Ripe Red Tomatoes as well as Baked Butternut Winter 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 Baked Butternut Winter Squash with Salt:
- 14 oz of Baked Butternut Winter Squash with Salt contain 3.7 times more Calcium, 3.2 times more Magnesium, 1.6 times more Manganese, 1.3 times more Potassium and 21.8 times more Sodium than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Baked Butternut Winter Squash with Salt contain similar levels of Copper, Iron, Phosphorus 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 Butternut Winter Squash with Salt lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Ripe Red Tomatoes have 1.3 times more Sugars than Baked Butternut Winter Squash with Salt.
- While 14 oz of Baked Butternut Winter Squash with Salt contain 2.6 times more Carbohydrate and 4.6 times more Fiber than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Fiber
- Both Cooked Ripe Red Tomatoes as well as Baked Butternut Winter Squash with Salt provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in 14 ounces.