Nutrient Comparison: Cooked Ripe Red Tomatoes with Salt VS Tomato Puree with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Ripe Red Tomatoes with Salt versus 14 oz of Tomato Puree 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 with Salt vs Tomato Puree with Salt:
- 14 ounces of Cooked Ripe Red Tomatoes with Salt have 1.4 times more Vitamin B1 and 2.2 times more Vitamin C than Tomato Puree with Salt.
- While 14 oz of Canned Tomato Puree with Salt contain 3.6 times more Vitamin B2, 2.8 times more Vitamin B3, 3.4 times more Vitamin B5, 1.6 times more Vitamin B6 and 3.5 times more Vitamin E than Cooked Ripe Red Tomatoes with Salt.
- Both Cooked Ripe Red Tomatoes with Salt and Tomato Puree with Salt provide similar amounts of Vitamin A, Vitamin B9 and Vitamin K per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes with Salt have insufficient amounts of Vitamin B2
- Both Cooked Ripe Red Tomatoes with Salt as well as Canned Tomato Puree with Salt 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 Tomato Puree with Salt:
- 14 ounces of Cooked Ripe Red Tomatoes with Salt have 1.2 times more Sodium than Tomato Puree with Salt.
- While 14 oz of Canned Tomato Puree with Salt contain 3.8 times more Copper, 2.6 times more Iron, 2.6 times more Magnesium, 1.6 times more Manganese, 1.4 times more Phosphorus, 2 times more Potassium and 2.6 times more Zinc than Cooked Ripe Red Tomatoes with Salt.
- Both Cooked Ripe Red Tomatoes with Salt and Tomato Puree with Salt contain similar levels of Water per 14 ounces.
- 14 ounces of Cooked Ripe Red Tomatoes with Salt lack sufficient amounts of Zinc
- Both Cooked Ripe Red Tomatoes with Salt as well as Canned Tomato Puree with Salt lack sufficient amounts of Calcium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Canned Tomato Puree with Salt contain 2.2 times more Carbohydrate, 1.9 times more Sugars, 1.8 times more Fructose, 2.7 times more Fiber and 1.7 times more Protein than Cooked Ripe Red Tomatoes with Salt.
- 14 ounces of Cooked Ripe Red Tomatoes with Salt provide inadequate amounts of Fiber and Protein
- Both Cooked Ripe Red Tomatoes with Salt as well as Canned Tomato Puree with Salt provide inadequate amounts of Energy, Omega 3 and Omega 6 in 14 ounces.