Nutrient Comparison: Cooked Ripe Red Tomatoes VS Cooked Sweet Potato, Boiled, Without Skin with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Cooked Sweet Potato, Boiled, Without Skin 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 Cooked Sweet Potato, Boiled, Without Skin with Salt:
- 14 ounces of Cooked Ripe Red Tomatoes have 2.2 times more Vitamin B9, 1.8 times more Vitamin C and 1.3 times more Vitamin K than Cooked Sweet Potato, Boiled, Without Skin with Salt.
- While 14 oz of Cooked Sweet Potato, Boiled, Without Skin with Salt contain 32.8 times more Vitamin A, 1.6 times more Vitamin B1, 2.1 times more Vitamin B2, 4.5 times more Vitamin B5, 2.1 times more Vitamin B6 and 1.7 times more Vitamin E than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Cooked Sweet Potato, Boiled, Without Skin with Salt provide similar amounts of Vitamin B3 per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 14 ounces of Cooked Sweet Potato, Boiled, Without Skin with Salt have insufficient amounts of Vitamin B9 and Vitamin K
- Both Cooked Ripe Red Tomatoes as well as Cooked Sweet Potato, Boiled, Without Skin 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 Cooked Sweet Potato, Boiled, Without Skin with Salt:
- 14 oz of Cooked Sweet Potato, Boiled, Without Skin with Salt contain 2.5 times more Calcium, 1.3 times more Copper, 2 times more Magnesium, 2.5 times more Manganese and 23.9 times more Sodium than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Cooked Sweet Potato, Boiled, Without Skin with Salt contain similar levels of Iron, Phosphorus, Potassium 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 Cooked Sweet Potato, Boiled, Without Skin with Salt lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Cooked Sweet Potato, Boiled, Without Skin with Salt contain 4.2 times more Energy, 4.4 times more Carbohydrate, 2.3 times more Sugars, 3.6 times more Fiber and 1.4 times more Protein than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Fiber and Protein
- Both Cooked Ripe Red Tomatoes as well as Cooked Sweet Potato, Boiled, Without Skin with Salt provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.