Nutrient Comparison: Cooked Ripe Red Tomatoes VS Wheat Sprouts per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes versus 14 oz of Wheat Sprouts to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Wheat Sprouts:
- 14 ounces of Cooked Ripe Red Tomatoes have more Vitamin A and 8.8 times more Vitamin C than Wheat Sprouts.
- While 14 oz of Sprouted Wheat contain 6.3 times more Vitamin B1, 7 times more Vitamin B2, 5.8 times more Vitamin B3, 7.3 times more Vitamin B5, 3.4 times more Vitamin B6 and 2.9 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 14 ounces of Wheat Sprouts have insufficient amounts of Vitamin A
- Both Cooked Ripe Red Tomatoes as well as Sprouted Wheat have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Wheat Sprouts:
- 14 ounces of Cooked Ripe Red Tomatoes have 1.3 times more Potassium and 2 times more Water than Wheat Sprouts.
- While 14 oz of Sprouted Wheat contain 2.5 times more Calcium, 3.5 times more Copper, 3.1 times more Iron, 9.1 times more Magnesium, 17.7 times more Manganese, 7.1 times more Phosphorus, 85 times more Selenium and 11.8 times more Zinc than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium, Selenium and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Sprouted Wheat contain 11 times more Energy, 12.6 times more Omega 6, 10.6 times more Carbohydrate, 1.6 times more Fiber and 7.9 times more Protein than Cooked Ripe Red Tomatoes.
- 14 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 6, Fiber and Protein
- Both Cooked Ripe Red Tomatoes as well as Sprouted Wheat provide inadequate amounts of Omega 3 in 14 ounces.