Nutrient Comparison: Cooked Ripe Red Tomatoes VS Boiled Frozen 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 Boiled Frozen 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 Boiled Frozen Butternut Winter Squash with Salt:
- 14 ounces of Cooked Ripe Red Tomatoes have 6.5 times more Vitamin C than Boiled Frozen Butternut Winter Squash with Salt.
- While 14 oz of Boiled Frozen Butternut Winter Squash with Salt contain 7 times more Vitamin A, 1.4 times more Vitamin B1 and 1.8 times more Vitamin B2 than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Boiled Frozen Butternut Winter Squash with Salt provide similar amounts of Vitamin B3, Vitamin B5, Vitamin B6 and Vitamin B9 per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- Both Cooked Ripe Red Tomatoes as well as Boiled Frozen Butternut Winter Squash with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Boiled Frozen Butternut Winter Squash with Salt:
- 14 ounces of Cooked Ripe Red Tomatoes have 2.1 times more Copper, 2 times more Phosphorus and 1.6 times more Potassium than Boiled Frozen Butternut Winter Squash with Salt.
- While 14 oz of Boiled Frozen Butternut Winter Squash with Salt contain 1.6 times more Manganese and 21.6 times more Sodium than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Boiled Frozen Butternut Winter Squash with Salt contain similar levels of Iron, Magnesium and Water per 14 ounces.
- Both Cooked Ripe Red Tomatoes as well as Boiled Frozen Butternut Winter Squash with Salt lack sufficient amounts of Calcium, Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Boiled Frozen Butternut Winter Squash with Salt contain 2.5 times more Carbohydrate and 1.3 times more Protein than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Protein
- Both Cooked Ripe Red Tomatoes as well as Boiled Frozen Butternut Winter Squash with Salt provide inadequate amounts of Energy, Omega 3 and Omega 6 in 14 ounces.