Nutrient Comparison: Tomatoes VS Cooked Frozen Turnips with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Tomatoes versus 14 oz of Cooked Frozen Turnips with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Tomatoes vs Cooked Frozen Turnips with Salt:
- 14 ounces of Tomatoes have more Vitamin A, 1.9 times more Vitamin B9, 3.5 times more Vitamin C, 27 times more Vitamin E and 79 times more Vitamin K than Cooked Frozen Turnips with Salt.
- While 14 oz of Boiled Frozen Turnips, drained with Salt contain 1.5 times more Vitamin B2 and 1.6 times more Vitamin B5 than Raw Ripe Red Tomatoes.
- Both Tomatoes and Cooked Frozen Turnips with Salt provide similar amounts of Vitamin B1, Vitamin B3 and Vitamin B6 per 14 ounces.
- 14 ounces of Tomatoes have insufficient amounts of Vitamin B2 and Vitamin B5
- 14 ounces of Cooked Frozen Turnips with Salt have insufficient amounts of Vitamin A, Vitamin E and Vitamin K
- Both Raw Ripe Red Tomatoes as well as Boiled Frozen Turnips, drained with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Tomatoes vs Cooked Frozen Turnips with Salt:
- 14 ounces of Tomatoes have 1.3 times more Potassium than Cooked Frozen Turnips with Salt.
- While 14 oz of Boiled Frozen Turnips, drained with Salt contain 3.2 times more Calcium, 3.6 times more Iron, 1.3 times more Magnesium and 54.4 times more Sodium than Raw Ripe Red Tomatoes.
- Both Tomatoes and Cooked Frozen Turnips with Salt contain similar levels of Copper, Manganese, Phosphorus and Water per 14 ounces.
- 14 ounces of Tomatoes lack sufficient amounts of Calcium
- Both Raw Ripe Red Tomatoes as well as Boiled Frozen Turnips, drained with Salt lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Tomatoes have 1.5 times more Sugars than Cooked Frozen Turnips with Salt.
- While 14 oz of Boiled Frozen Turnips, drained with Salt contain 31.3 times more Omega 3, 1.7 times more Fiber and 1.7 times more Protein than Raw Ripe Red Tomatoes.
- Both Tomatoes and Cooked Frozen Turnips with Salt offer comparable quantities of Carbohydrate per 14 ounces.
- 14 ounces of Tomatoes provide inadequate amounts of Omega 3 and Protein
- Both Raw Ripe Red Tomatoes as well as Boiled Frozen Turnips, drained with Salt provide inadequate amounts of Energy and Omega 6 in 14 ounces.