Nutrient Comparison: Cooked Ripe Red Tomatoes VS Cooking Wine per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Ripe Red 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 Cooked Ripe Red Tomatoes vs Cooking Wine:
- 1 kilogram of Cooked Ripe Red Tomatoes has more Vitamin A, more Vitamin B1, 5.3 times more Vitamin B3, 4 times more Vitamin B6, 13 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 B3, Vitamin B6, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Cooked Ripe Red Tomatoes as well as Cooking Wine have insufficient amounts of Vitamin B2, Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Cooked Ripe Red Tomatoes vs Cooking Wine:
- 1 kilogram of Cooked Ripe Red Tomatoes has 6.8 times more Copper, 1.7 times more Iron, 1.9 times more Phosphorus and 2.5 times more Potassium than Cooking Wine.
- While 1 kg of Cooking Wine contains 56.9 times more Sodium than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Cooking Wine contain similar levels of Magnesium and Water per one kilogram.
- 1 kilogram of Cooking Wine lack sufficient amounts of Copper
- Both Cooked Ripe Red Tomatoes 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 Cooked Ripe Red Tomatoes has 1.6 times more Sugars than Cooking Wine.
- While 1 kg of Cooking Wine contains 1.6 times more Carbohydrate than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes as well as Cooking Wine provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein in one kilogram.