Nutrient Comparison: Tomato Juice with Salt VS Cooking Wine per 1 kg
Compare the macro and micronutrient content in 1 kg of Tomato Juice with Salt versus 1 kg of Cooking Wine to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Tomato Juice with Salt vs Cooking Wine:
- 1 kilogram of Tomato Juice with Salt has more Vitamin A, more Vitamin B1, 7.8 times more Vitamin B2, 6.7 times more Vitamin B3, 3.5 times more Vitamin B6, 20 times more Vitamin B9, more Vitamin C and more Vitamin E than Cooking Wine.
- 1 kilogram of Cooking Wine have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9, Vitamin C and Vitamin E
- Both Canned Tomato Juice with Salt as well as Cooking Wine have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in one kilogram.
Comparing minerals per 1 kilogram for Tomato Juice with Salt vs Cooking Wine:
- 1 kilogram of Tomato Juice with Salt has 3.8 times more Copper, 1.3 times more Phosphorus and 2.5 times more Potassium than Cooking Wine.
- While 1 kg of Cooking Wine contains 2.5 times more Sodium than Canned Tomato Juice with Salt.
- Both Tomato Juice with Salt and Cooking Wine contain similar levels of Iron, Magnesium and Water per one kilogram.
- 1 kilogram of Cooking Wine lack sufficient amounts of Copper
- Both Canned Tomato Juice with Salt as well as Cooking Wine lack sufficient amounts of Calcium, Selenium and Zinc in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Tomato Juice with Salt has 1.7 times more Sugars than Cooking Wine.
- While 1 kg of Cooking Wine contains 1.8 times more Carbohydrate than Canned Tomato Juice with Salt.
- Both Canned Tomato Juice with Salt as well as Cooking Wine provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein in one kilogram.