Nutrient Comparison: Frozen Raspberries VS Cooked Ripe Red Tomatoes per 1 lb
Compare the macro and micronutrient content in 1 lb of Frozen Raspberries 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 Frozen Raspberries vs Cooked Ripe Red Tomatoes:
- 1 pound of Frozen Raspberries has 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.
- While 1 lb of Cooked Ripe Red Tomatoes contains 6 times more Vitamin A, 1.3 times more Vitamin B6 and 1.3 times more Vitamin C than Red Frozen Raspberries.
- 1 pound of Frozen Raspberries have insufficient amounts of Vitamin A
- 1 pound of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- Both Red Frozen Raspberries as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for Frozen Raspberries vs Cooked Ripe Red Tomatoes:
- 1 pound of Frozen Raspberries has 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 Frozen Raspberries and Cooked Ripe Red Tomatoes contain similar levels of Copper, Iron, Phosphorus, Potassium and Water per one pound.
- 1 pound of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium and Zinc
Comparison of macro-nutrients per 1 pound:
- 1 pound of Frozen Raspberries has 3.1 times more Carbohydrate, 2.6 times more Sugars, 2.5 times more Fructose, 6.1 times more Fiber and 1.2 times more Protein than Cooked Ripe Red Tomatoes.
- 1 pound of Cooked Ripe Red Tomatoes provide inadequate amounts of Fiber and Protein
- Both Red Frozen Raspberries as well as Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3 and Omega 6 in one pound.