Nutrient Comparison: Cooked Ripe Red Tomatoes with Salt VS Navel Oranges per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes with Salt versus 14 oz of Navel Oranges to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes with Salt vs Navel Oranges:
- 14 ounces of Cooked Ripe Red Tomatoes with Salt have 2 times more Vitamin A, 1.3 times more Vitamin B3, 3.7 times more Vitamin E and more Vitamin K than Navel Oranges.
- While 14 oz of Raw Navel Oranges contain 1.9 times more Vitamin B1, 2.3 times more Vitamin B2, 2 times more Vitamin B5, 2.6 times more Vitamin B9 and 2.6 times more Vitamin C than Cooked Ripe Red Tomatoes with Salt.
- Both Cooked Ripe Red Tomatoes with Salt and Navel Oranges provide similar amounts of Vitamin B6 per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes with Salt have insufficient amounts of Vitamin B2
- 14 ounces of Navel Oranges have insufficient amounts of Vitamin A, Vitamin E and Vitamin K
- Both Cooked Ripe Red Tomatoes with Salt as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes with Salt vs Navel Oranges:
- 14 ounces of Cooked Ripe Red Tomatoes with Salt have 1.9 times more Copper, 5.2 times more Iron, 3.6 times more Manganese, 1.2 times more Phosphorus, 1.3 times more Potassium and 247 times more Sodium than Navel Oranges.
- While 14 oz of Raw Navel Oranges contain 3.9 times more Calcium than Cooked Ripe Red Tomatoes with Salt.
- Both Cooked Ripe Red Tomatoes with Salt and Navel Oranges contain similar levels of Magnesium and Water per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes with Salt lack sufficient amounts of Calcium
- 14 ounces of Navel Oranges lack sufficient amounts of Iron and Manganese
- Both Cooked Ripe Red Tomatoes with Salt as well as Raw Navel Oranges lack sufficient amounts of Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Raw Navel Oranges contain 3.1 times more Carbohydrate, 3.4 times more Sugars, 1.7 times more Fructose and 3.1 times more Fiber than Cooked Ripe Red Tomatoes with Salt.
- 14 ounces of Cooked Ripe Red Tomatoes with Salt provide inadequate amounts of Fiber
- Both Cooked Ripe Red Tomatoes with Salt as well as Raw Navel Oranges provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in 14 ounces.