Nutrient Comparison: Cooked Ripe Red Tomatoes VS Boiled Water Convolvulus with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Boiled Water Convolvulus 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 Water Convolvulus with Salt:
- 14 ounces of Cooked Ripe Red Tomatoes have 1.4 times more Vitamin C than Boiled Water Convolvulus with Salt.
- While 14 oz of Boiled and Drained Water Convolvulus with Salt contain 10.8 times more Vitamin A, 1.4 times more Vitamin B1, 3.6 times more Vitamin B2 and 2.7 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Boiled Water Convolvulus with Salt provide similar amounts of Vitamin B3, Vitamin B5 and Vitamin B6 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 and Drained Water Convolvulus 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 Water Convolvulus with Salt:
- 14 ounces of Cooked Ripe Red Tomatoes have 3.6 times more Copper than Boiled Water Convolvulus with Salt.
- While 14 oz of Boiled and Drained Water Convolvulus with Salt contain 4.9 times more Calcium, 1.9 times more Iron, 3.3 times more Magnesium, 1.4 times more Manganese, 1.5 times more Phosphorus, 1.3 times more Potassium and 32.5 times more Sodium than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Boiled Water Convolvulus with Salt contain similar levels of Water per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium
- Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Water Convolvulus with Salt lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Boiled and Drained Water Convolvulus with Salt contain 2.7 times more Fiber and 2.2 times more Protein than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Boiled Water Convolvulus with Salt offer comparable quantities of Carbohydrate per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Fiber and Protein
- Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Water Convolvulus with Salt provide inadequate amounts of Energy in 14 ounces.