Nutrient Comparison: Cooked Frozen Mixed Vegetables VS Tomatoes in Juice with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Frozen Mixed Vegetables versus 14 oz of Tomatoes in Juice with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Frozen Mixed Vegetables vs Tomatoes in Juice with Salt:
- 14 ounces of Cooked Frozen Mixed Vegetables have 10.7 times more Vitamin A, 2.2 times more Vitamin B2, 1.3 times more Vitamin B5, 2.4 times more Vitamin B9 and 9 times more Vitamin K than Tomatoes in Juice with Salt.
- While 14 oz of Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 8.1 times more Vitamin B1, 1.5 times more Vitamin B6, 3.9 times more Vitamin C and 1.6 times more Vitamin E than Boiled and Drained Frozen Mixed Vegetables.
- Both Cooked Frozen Mixed Vegetables and Tomatoes in Juice with Salt provide similar amounts of Vitamin B3 per 14 ounces.
- Both Boiled and Drained Frozen Mixed Vegetables as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Frozen Mixed Vegetables vs Tomatoes in Juice with Salt:
- 14 ounces of Cooked Frozen Mixed Vegetables have 1.6 times more Copper, 1.4 times more Iron, 2.2 times more Magnesium, 5.6 times more Manganese, 3 times more Phosphorus and 4.1 times more Zinc than Tomatoes in Juice with Salt.
- While 14 oz of Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 1.3 times more Calcium and 3.3 times more Sodium than Boiled and Drained Frozen Mixed Vegetables.
- Both Cooked Frozen Mixed Vegetables and Tomatoes in Juice with Salt contain similar levels of Potassium and Water per 14 ounces.
- 14 ounces of Tomatoes in Juice with Salt lack sufficient amounts of Zinc
- Both Boiled and Drained Frozen Mixed Vegetables as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Frozen Mixed Vegetables have 4.1 times more Energy, 3.8 times more Carbohydrate, 1.2 times more Sugars, 2.3 times more Fiber and 3.6 times more Protein than Tomatoes in Juice with Salt.
- 14 ounces of Tomatoes in Juice with Salt provide inadequate amounts of Energy and Protein
- Both Boiled and Drained Frozen Mixed Vegetables as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.