Nutrient Comparison: Butterbur VS Cooked Ripe Red Tomatoes per 1 lb
Compare the macro and micronutrient content in 1 lb of Butterbur versus 1 lb of Cooked Ripe Red Tomatoes to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Butterbur vs Cooked Ripe Red Tomatoes:
- 1 pound of Butterbur has 1.2 times more Vitamin B6 and 1.4 times more Vitamin C than Cooked Ripe Red Tomatoes.
- While 1 lb of Cooked Ripe Red Tomatoes contains 8 times more Vitamin A, 1.8 times more Vitamin B1, 2.7 times more Vitamin B3, 4 times more Vitamin B5 and 1.3 times more Vitamin B9 than Raw Butterbur.
- 1 pound of Butterbur have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3 and Vitamin B5
- Both Raw Butterbur as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2, Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for Butterbur vs Cooked Ripe Red Tomatoes:
- 1 pound of Butterbur has 9.4 times more Calcium, 1.4 times more Copper, 1.6 times more Magnesium, 2.6 times more Manganese and 3 times more Potassium than Cooked Ripe Red Tomatoes.
- While 1 lb of Cooked Ripe Red Tomatoes contains 6.8 times more Iron and 2.3 times more Phosphorus than Raw Butterbur.
- Both Butterbur and Cooked Ripe Red Tomatoes contain similar levels of Water per one pound.
- 1 pound of Butterbur lack sufficient amounts of Iron and Phosphorus
- 1 pound of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium
- Both Raw Butterbur as well as Cooked Ripe Red Tomatoes lack sufficient amounts of Selenium and Zinc in one pound.
Comparison of macro-nutrients per 1 pound:
- Both Raw Butterbur and Cooked Ripe Red Tomatoes have similar amounts of macro-nutrients per 1 lb
- Both Butterbur and Cooked Ripe Red Tomatoes offer comparable quantities of Carbohydrate per one pound.
- Both Raw Butterbur as well as Cooked Ripe Red Tomatoes provide inadequate amounts of Energy and Protein in one pound.