Nutrient Comparison: Cooked Ripe Red Tomatoes VS Acorn Flour per 1 lb
Compare the macro and micronutrient content in 1 lb of Cooked Ripe Red Tomatoes versus 1 lb of Acorn Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Cooked Ripe Red Tomatoes vs Acorn Flour:
- 1 pound of Cooked Ripe Red Tomatoes has 8 times more Vitamin A and more Vitamin C than Acorn Flour.
- While 1 lb of Full fat Acorn Flour contains 4.1 times more Vitamin B1, 7 times more Vitamin B2, 4.5 times more Vitamin B3, 7.2 times more Vitamin B5, 8.7 times more Vitamin B6 and 8.8 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
- 1 pound of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 1 pound of Acorn Flour have insufficient amounts of Vitamin A and Vitamin C
- Both Cooked Ripe Red Tomatoes as well as Full fat Acorn Flour have insufficient amounts of Vitamin B12 in one pound.
Comparing minerals per 1 pound for Cooked Ripe Red Tomatoes vs Acorn Flour:
- 1 pound of Cooked Ripe Red Tomatoes has 15.7 times more Water than Acorn Flour.
- While 1 lb of Full fat Acorn Flour contains 3.9 times more Calcium, 8.1 times more Copper, 1.8 times more Iron, 12.2 times more Magnesium, 16.6 times more Manganese, 3.7 times more Phosphorus, 3.3 times more Potassium and 4.6 times more Zinc than Cooked Ripe Red Tomatoes.
- 1 pound of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium and Zinc
Comparison of macro-nutrients per 1 pound:
- 1 lb of Full fat Acorn Flour contains 27.8 times more Energy, 274.3 times more Fat, 261.5 times more Saturated Fat, 138.4 times more Omega 6, 13.6 times more Carbohydrate and 7.9 times more Protein than Cooked Ripe Red Tomatoes.
- 1 pound of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 6 and Protein