Nutrient Comparison: Cooked Ripe Red Tomatoes VS Raspberries Puree per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Ripe Red Tomatoes versus 1 kg of Raspberries Puree to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Ripe Red Tomatoes vs Raspberries Puree:
- 1 kilogram of Cooked Ripe Red Tomatoes has 4.8 times more Vitamin A, 2.1 times more Vitamin B6 and 1.6 times more Vitamin C than Raspberries Puree.
- While 1 kg of Raspberries Puree with Seeds contains 2.2 times more Vitamin B1, 4.1 times more Vitamin B2, 2.4 times more Vitamin B5, 2.3 times more Vitamin B9 and 1.4 times more Vitamin E than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Raspberries Puree provide similar amounts of Vitamin B3 per one kilogram.
- 1 kilogram of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 1 kilogram of Raspberries Puree have insufficient amounts of Vitamin A
Comparing minerals per 1 kilogram for Cooked Ripe Red Tomatoes vs Raspberries Puree:
- 1 kg of Raspberries Puree with Seeds contains 2.1 times more Calcium, 2.8 times more Magnesium, 6.4 times more Manganese and 2.2 times more Zinc than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Raspberries Puree 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 Raspberries Puree with Seeds contains 2.9 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
- Both Cooked Ripe Red Tomatoes as well as Raspberries Puree with Seeds provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in one kilogram.