Nutrient Comparison: Tomato Juice with Salt VS Hard Red Spring Wheat per 1 kg
Compare the macro and micronutrient content in 1 kg of Tomato Juice with Salt versus 1 kg of Hard Red Spring Wheat to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Tomato Juice with Salt vs Hard Red Spring Wheat:
- 1 kilogram of Tomato Juice with Salt has more Vitamin A and more Vitamin C than Hard Red Spring Wheat.
- While 1 kg of Hard Red Spring Wheat contains 5 times more Vitamin B1, 1.4 times more Vitamin B2, 8.5 times more Vitamin B3, 4.8 times more Vitamin B6, 2.2 times more Vitamin B9 and 3.2 times more Vitamin E than Canned Tomato Juice with Salt.
- 1 kilogram of Hard Red Spring Wheat have insufficient amounts of Vitamin A and Vitamin C
- Both Canned Tomato Juice with Salt as well as Hard Red Spring Wheat 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 Hard Red Spring Wheat:
- 1 kilogram of Tomato Juice with Salt has 126.5 times more Sodium and 7.4 times more Water than Hard Red Spring Wheat.
- While 1 kg of Hard Red Spring Wheat contains 2.5 times more Calcium, 9.8 times more Copper, 9.2 times more Iron, 11.3 times more Magnesium, 59.6 times more Manganese, 17.5 times more Phosphorus, 1.6 times more Potassium, 141.4 times more Selenium and 25.3 times more Zinc than Canned Tomato Juice with Salt.
- 1 kilogram of Tomato Juice with Salt lack sufficient amounts of Calcium, Selenium and Zinc
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Tomato Juice with Salt has 6.3 times more Sugars than Hard Red Spring Wheat.
- While 1 kg of Hard Red Spring Wheat contains 19.4 times more Energy, 7.2 times more Omega 3, 33 times more Omega 6, 19.3 times more Carbohydrate, 30.5 times more Fiber and 18.1 times more Protein than Canned Tomato Juice with Salt.
- 1 kilogram of Tomato Juice with Salt provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein