Nutrient Comparison: Stewed Canned Tomatoes VS Cooking Wine per 1 kg
Compare the macro and micronutrient content in 1 kg of Stewed Canned Tomatoes 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 Stewed Canned Tomatoes vs Cooking Wine:
- 1 kilogram of Stewed Canned Tomatoes has more Vitamin B1, 3.5 times more Vitamin B2, 7.1 times more Vitamin B3, more Vitamin C, more Vitamin E and more Vitamin K than Cooking Wine.
- 1 kilogram of Cooking Wine have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin C, Vitamin E and Vitamin K
- Both Stewed Canned Ripe Red Tomatoes as well as Cooking Wine have insufficient amounts of Vitamin A, Vitamin B6, Vitamin B9, Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Stewed Canned Tomatoes vs Cooking Wine:
- 1 kilogram of Stewed Canned Tomatoes has 3.8 times more Calcium, 10.2 times more Copper, 3.3 times more Iron, 1.3 times more Phosphorus and 2.4 times more Potassium than Cooking Wine.
- While 1 kg of Cooking Wine contains 2.8 times more Sodium than Stewed Canned Ripe Red Tomatoes.
- Both Stewed Canned Tomatoes and Cooking Wine contain similar levels of Magnesium and Water per one kilogram.
- 1 kilogram of Cooking Wine lack sufficient amounts of Calcium and Copper
- Both Stewed Canned Ripe Red Tomatoes as well as Cooking Wine lack sufficient amounts of Selenium and Zinc in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Stewed Canned Tomatoes has 2.3 times more Sugars and more Fiber than Cooking Wine.
- Both Stewed Canned Tomatoes and Cooking Wine offer comparable quantities of Carbohydrate per one kilogram.
- 1 kilogram of Cooking Wine provide inadequate amounts of Fiber
- Both Stewed Canned Ripe Red Tomatoes as well as Cooking Wine provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in one kilogram.