Nutrient Comparison: Cooked Ripe Red Tomatoes VS Peanut Butter per 1 lb
Compare the macro and micronutrient content in 1 lb of Cooked Ripe Red Tomatoes versus 1 lb of Peanut Butter to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Cooked Ripe Red Tomatoes vs Peanut Butter:
- 1 pound of Cooked Ripe Red Tomatoes has more Vitamin A, more Vitamin C and more Vitamin K than Peanut Butter.
- While 1 lb of Smooth Peanut Butter contains 3 times more Vitamin B1, 4.8 times more Vitamin B2, 24.7 times more Vitamin B3, 8.1 times more Vitamin B5, 7 times more Vitamin B6, 2.7 times more Vitamin B9 and 10.6 times more Vitamin E than Cooked Ripe Red Tomatoes.
- 1 pound of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 1 pound of Peanut Butter have insufficient amounts of Vitamin A, Vitamin C and Vitamin K
- Both Cooked Ripe Red Tomatoes as well as Smooth Peanut Butter have insufficient amounts of Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for Cooked Ripe Red Tomatoes vs Peanut Butter:
- 1 pound of Cooked Ripe Red Tomatoes has 60.9 times more Water than Peanut Butter.
- While 1 lb of Smooth Peanut Butter contains 4.9 times more Calcium, 7.6 times more Copper, 3.2 times more Iron, 19.9 times more Magnesium, 13 times more Manganese, 12 times more Phosphorus, 2.7 times more Potassium, 80.8 times more Selenium, 43.3 times more Sodium and 19.1 times more Zinc than Cooked Ripe Red Tomatoes.
- 1 pound of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium, Selenium and Zinc
Comparison of macro-nutrients per 1 pound:
- 1 lb of Smooth Peanut Butter contains 32.7 times more Energy, 450.4 times more Fat, 634.6 times more Saturated Fat, 19.5 times more Omega 3, 268.6 times more Omega 6, 6 times more Carbohydrate, 2.6 times more Sugars, 8.1 times more Fiber and 23.1 times more Protein than Cooked Ripe Red Tomatoes.
- 1 pound of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein