Nutrient Comparison: Tomato Paste VS Cooking Wine per 1 kg
Compare the macro and micronutrient content in 1 kg of Tomato Paste 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 Paste vs Cooking Wine:
- 1 kilogram of Tomato Paste has more Vitamin A, more Vitamin B1, 15.3 times more Vitamin B2, 30.8 times more Vitamin B3, 10.8 times more Vitamin B6, 12 times more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K 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, Vitamin E and Vitamin K
- Both Canned Tomato Paste as well as Cooking Wine have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Tomato Paste vs Cooking Wine:
- 1 kilogram of Tomato Paste has 4 times more Calcium, 33.2 times more Copper, 7.5 times more Iron, 4.2 times more Magnesium, 5.5 times more Phosphorus, 11.5 times more Potassium, 26.5 times more Selenium and 7.9 times more Zinc than Cooking Wine.
- While 1 kg of Cooking Wine contains 10.6 times more Sodium than Canned Tomato Paste.
- 1 kilogram of Cooking Wine lack sufficient amounts of Calcium, Copper, Selenium and Zinc
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Tomato Paste has 1.6 times more Energy, 3 times more Carbohydrate, 7.9 times more Sugars, more Fiber and 8.6 times more Protein than Cooking Wine.
- 1 kilogram of Cooking Wine provide inadequate amounts of Energy, Fiber and Protein
- Both Canned Tomato Paste as well as Cooking Wine provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.