Nutrient Comparison: Cooked Ripe Red Tomatoes VS Root Wasabi per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Root Wasabi to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Root Wasabi:
- 14 ounces of Cooked Ripe Red Tomatoes have 12 times more Vitamin A than Root Wasabi.
- While 14 oz of Raw Root Wasabi contain 3.6 times more Vitamin B1, 5.2 times more Vitamin B2, 1.4 times more Vitamin B3, 1.6 times more Vitamin B5, 3.5 times more Vitamin B6, 1.4 times more Vitamin B9 and 1.8 times more Vitamin C than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 14 ounces of Root Wasabi have insufficient amounts of Vitamin A
- Both Cooked Ripe Red Tomatoes as well as Raw Root Wasabi have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Root Wasabi:
- 14 ounces of Cooked Ripe Red Tomatoes have 1.4 times more Water than Root Wasabi.
- While 14 oz of Raw Root Wasabi contain 11.6 times more Calcium, 2.1 times more Copper, 1.5 times more Iron, 7.7 times more Magnesium, 3.7 times more Manganese, 2.9 times more Phosphorus, 2.6 times more Potassium and 11.6 times more Zinc than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Raw Root Wasabi contain 6.1 times more Energy, 5.9 times more Carbohydrate, 11.1 times more Fiber and 5.1 times more Protein than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Fiber and Protein