Nutrient Comparison: Tomato Puree VS Whole Soft Wheat Flour per 1 kg
Compare the macro and micronutrient content in 1 kg of Tomato Puree versus 1 kg of Whole Soft Wheat Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Tomato Puree vs Whole Soft Wheat Flour:
- 1 kilogram of Tomato Puree has more Vitamin A, more Vitamin C, 3.7 times more Vitamin E and 1.8 times more Vitamin K than Whole Soft Wheat Flour.
- While 1 kg of Soft Wheat Whole Grain Flour contains 11.9 times more Vitamin B1, 2.4 times more Vitamin B2, 3.6 times more Vitamin B3, 2.3 times more Vitamin B5, 1.5 times more Vitamin B6 and 2.5 times more Vitamin B9 than Canned Tomato Puree.
- 1 kilogram of Whole Soft Wheat Flour have insufficient amounts of Vitamin A, Vitamin C and Vitamin K
- Both Canned Tomato Puree as well as Soft Wheat Whole Grain Flour have insufficient amounts of Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Tomato Puree vs Whole Soft Wheat Flour:
- 1 kilogram of Tomato Puree has 7.1 times more Water than Whole Soft Wheat Flour.
- While 1 kg of Soft Wheat Whole Grain Flour contains 1.8 times more Calcium, 1.7 times more Copper, 2.1 times more Iron, 5.1 times more Magnesium, 20.1 times more Manganese, 8.1 times more Phosphorus, 18.1 times more Selenium and 8.2 times more Zinc than Canned Tomato Puree.
- Both Tomato Puree and Whole Soft Wheat Flour contain similar levels of Potassium per one kilogram.
- 1 kilogram of Tomato Puree lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Tomato Puree has 4.7 times more Sugars than Whole Soft Wheat Flour.
- While 1 kg of Soft Wheat Whole Grain Flour contains 8.7 times more Energy, 9.3 times more Fat, 8.3 times more Carbohydrate, 6.9 times more Fiber and 5.8 times more Protein than Canned Tomato Puree.
- 1 kilogram of Tomato Puree provide inadequate amounts of Energy