Nutrient Comparison: Cooked Ripe Red Tomatoes VS Winter Squash, Hubbard, Baked per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Winter Squash, Hubbard, Baked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Winter Squash, Hubbard, Baked:
- 14 ounces of Cooked Ripe Red Tomatoes have 2.4 times more Vitamin C, 2.8 times more Vitamin E and 1.8 times more Vitamin K than Winter Squash, Hubbard, Baked.
- While 14 oz of Winter Squash, Hubbard, Baked no Salt contain 14 times more Vitamin A, 2.1 times more Vitamin B1, 2.1 times more Vitamin B2, 3.5 times more Vitamin B5 and 2.2 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Winter Squash, Hubbard, Baked provide similar amounts of Vitamin B3 and Vitamin B9 per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 14 ounces of Winter Squash, Hubbard, Baked have insufficient amounts of Vitamin E and Vitamin K
- Both Cooked Ripe Red Tomatoes as well as Winter Squash, Hubbard, Baked no Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Winter Squash, Hubbard, Baked:
- 14 ounces of Cooked Ripe Red Tomatoes have 1.7 times more Copper, 1.4 times more Iron and 1.2 times more Phosphorus than Winter Squash, Hubbard, Baked.
- While 14 oz of Winter Squash, Hubbard, Baked no Salt contain 2.4 times more Magnesium, 1.6 times more Manganese and 1.6 times more Potassium than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Winter Squash, Hubbard, Baked contain similar levels of Water per 14 ounces.
- Both Cooked Ripe Red Tomatoes as well as Winter Squash, Hubbard, Baked no Salt lack sufficient amounts of Calcium, Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Winter Squash, Hubbard, Baked no Salt contain 81 times more Omega 3, 2.7 times more Carbohydrate, 2 times more Sugars, 7 times more Fiber and 2.6 times more Protein 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 Winter Squash, Hubbard, Baked no Salt provide inadequate amounts of Energy and Omega 6 in 14 ounces.