Nutrient Comparison: Cooked Ripe Red Tomatoes VS Frozen Raspberries per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Ripe Red Tomatoes versus 1 kg of Frozen Raspberries to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Ripe Red Tomatoes vs Frozen Raspberries:
- 1 kilogram of Cooked Ripe Red Tomatoes has 6 times more Vitamin A, 1.3 times more Vitamin B6 and 1.3 times more Vitamin C than Frozen Raspberries.
- While 1 kg of Red Frozen Raspberries contains 2.5 times more Vitamin B1, 4.5 times more Vitamin B2, 1.3 times more Vitamin B3, 3.1 times more Vitamin B5, 2.2 times more Vitamin B9 and 1.3 times more Vitamin E than Cooked Ripe Red Tomatoes.
- 1 kilogram of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 1 kilogram of Frozen Raspberries have insufficient amounts of Vitamin A
- Both Cooked Ripe Red Tomatoes as well as Red Frozen Raspberries have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Cooked Ripe Red Tomatoes vs Frozen Raspberries:
- 1 kg of Red Frozen Raspberries contains 2.2 times more Calcium, 2.6 times more Magnesium, 5.8 times more Manganese and 2.2 times more Zinc than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Frozen Raspberries contain similar levels of Copper, Iron, Phosphorus, Potassium and Water per one kilogram.
- 1 kilogram of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium and Zinc
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Red Frozen Raspberries contains 3.1 times more Carbohydrate, 2.6 times more Sugars, 2.5 times more Fructose and 6.1 times more Fiber than Cooked Ripe Red Tomatoes.
- 1 kilogram of Cooked Ripe Red Tomatoes provide inadequate amounts of Fiber and Protein
- Both Cooked Ripe Red Tomatoes as well as Red Frozen Raspberries provide inadequate amounts of Energy, Omega 3 and Omega 6 in one kilogram.