Nutrient Comparison: Cooked Frozen Turnips with Salt VS Stewed Canned Tomatoes per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Frozen Turnips with Salt versus 14 oz of Stewed Canned Tomatoes to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Frozen Turnips with Salt vs Stewed Canned Tomatoes:
- 14 ounces of Cooked Frozen Turnips with Salt have 1.2 times more Vitamin B5, 3.9 times more Vitamin B6 and 1.6 times more Vitamin B9 than Stewed Canned Tomatoes.
- While 14 oz of Stewed Canned Ripe Red Tomatoes contain 1.3 times more Vitamin B1, 1.3 times more Vitamin B3, 2 times more Vitamin C, 41.5 times more Vitamin E and 24 times more Vitamin K than Boiled Frozen Turnips, drained with Salt.
- Both Cooked Frozen Turnips with Salt and Stewed Canned Tomatoes provide similar amounts of Vitamin B2 per 14 ounces.
- 14 ounces of Cooked Frozen Turnips with Salt have insufficient amounts of Vitamin E and Vitamin K
- 14 ounces of Stewed Canned Tomatoes have insufficient amounts of Vitamin B6 and Vitamin B9
- Both Boiled Frozen Turnips, drained with Salt as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Frozen Turnips with Salt vs Stewed Canned Tomatoes:
- 14 ounces of Cooked Frozen Turnips with Salt have 1.7 times more Manganese, 1.3 times more Phosphorus and 1.2 times more Sodium than Stewed Canned Tomatoes.
- While 14 oz of Stewed Canned Ripe Red Tomatoes contain 1.8 times more Copper and 1.4 times more Iron than Boiled Frozen Turnips, drained with Salt.
- Both Cooked Frozen Turnips with Salt and Stewed Canned Tomatoes contain similar levels of Calcium, Magnesium, Potassium and Water per 14 ounces.
- Both Boiled Frozen Turnips, drained with Salt as well as Stewed Canned Ripe Red Tomatoes lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Frozen Turnips with Salt have 31.3 times more Omega 3, 2 times more Fiber and 1.7 times more Protein than Stewed Canned Tomatoes.
- While 14 oz of Stewed Canned Ripe Red Tomatoes contain 1.7 times more Carbohydrate and 2 times more Sugars than Boiled Frozen Turnips, drained with Salt.
- 14 ounces of Stewed Canned Tomatoes provide inadequate amounts of Omega 3 and Protein
- Both Boiled Frozen Turnips, drained with Salt as well as Stewed Canned Ripe Red Tomatoes provide inadequate amounts of Energy and Omega 6 in 14 ounces.