Nutrient Comparison: Cooked Ripe Red Tomatoes VS Dried Marjoram Spices per 1 lb
Compare the macro and micronutrient content in 1 lb of Cooked Ripe Red Tomatoes versus 1 lb of Dried Marjoram Spices to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Cooked Ripe Red Tomatoes vs Dried Marjoram Spices:
- 1 lb of Dried Marjoram Spices contains 16.8 times more Vitamin A, 8 times more Vitamin B1, 14.4 times more Vitamin B2, 7.7 times more Vitamin B3, 15.1 times more Vitamin B6, 21.1 times more Vitamin B9, 2.3 times more Vitamin C, 3 times more Vitamin E and 222 times more Vitamin K than Cooked Ripe Red Tomatoes.
- 1 pound of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- Both Cooked Ripe Red Tomatoes as well as Dried Marjoram Spices have insufficient amounts of Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for Cooked Ripe Red Tomatoes vs Dried Marjoram Spices:
- 1 pound of Cooked Ripe Red Tomatoes has 12.3 times more Water than Dried Marjoram Spices.
- While 1 lb of Dried Marjoram Spices contains 180.9 times more Calcium, 15.1 times more Copper, 121.6 times more Iron, 38.4 times more Magnesium, 51.7 times more Manganese, 10.9 times more Phosphorus, 7 times more Potassium, 9 times more Selenium, 7 times more Sodium and 25.7 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 Dried Marjoram Spices contains 15.1 times more Energy, 64 times more Fat, 1615 times more Omega 3, 28 times more Omega 6, 15.1 times more Carbohydrate, 1.6 times more Sugars, 57.6 times more Fiber and 13.3 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