Nutrient Comparison: Cooked Ripe Red Tomatoes VS Japanese Persimmons per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Ripe Red Tomatoes versus 1 kg of Japanese Persimmons to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Ripe Red Tomatoes vs Japanese Persimmons:
- 1 kilogram of Cooked Ripe Red Tomatoes has 5.3 times more Vitamin B3, 1.6 times more Vitamin B9 and 3 times more Vitamin C than Japanese Persimmons.
- While 1 kg of Raw Japanese Persimmons contains 3.4 times more Vitamin A, 1.3 times more Vitamin B6 and 1.3 times more Vitamin E than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Japanese Persimmons provide similar amounts of Vitamin B1 and Vitamin K per one kilogram.
- 1 kilogram of Japanese Persimmons have insufficient amounts of Vitamin B3
- Both Cooked Ripe Red Tomatoes as well as Raw Japanese Persimmons 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 Japanese Persimmons:
- 1 kilogram of Cooked Ripe Red Tomatoes has 4.5 times more Iron, 1.6 times more Phosphorus and 1.4 times more Potassium than Japanese Persimmons.
- While 1 kg of Raw Japanese Persimmons contains 1.5 times more Copper and 3.4 times more Manganese than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Japanese Persimmons contain similar levels of Magnesium and Water per one kilogram.
- 1 kilogram of Japanese Persimmons lack sufficient amounts of Iron
- Both Cooked Ripe Red Tomatoes as well as Raw Japanese Persimmons lack sufficient amounts of Calcium, Selenium and Zinc in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Raw Japanese Persimmons contains 3.9 times more Energy, 4.6 times more Carbohydrate, 5 times more Sugars, 4.2 times more Fructose and 5.1 times more Fiber than Cooked Ripe Red Tomatoes.
- 1 kilogram of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy and Fiber
- Both Cooked Ripe Red Tomatoes as well as Raw Japanese Persimmons provide inadequate amounts of Omega 3, Omega 6 and Protein in one kilogram.