Nutrient Comparison: Cooked Ripe Red Tomatoes VS Baked All Varieties Winter Squash with Salt per 1 lb
Compare the macro and micronutrient content in 1 lb of Cooked Ripe Red Tomatoes versus 1 lb of Baked All Varieties Winter Squash with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Cooked Ripe Red Tomatoes vs Baked All Varieties Winter Squash with Salt:
- 1 pound of Cooked Ripe Red Tomatoes has 2.3 times more Vitamin B1, 12.7 times more Vitamin C and 4.7 times more Vitamin E than Baked All Varieties Winter Squash with Salt.
- While 1 lb of Baked All Varieties Winter Squash with Salt contains 10.9 times more Vitamin A, 3 times more Vitamin B2, 1.8 times more Vitamin B5, 2 times more Vitamin B6, 1.5 times more Vitamin B9 and 1.6 times more Vitamin K than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Baked All Varieties Winter Squash with Salt provide similar amounts of Vitamin B3 per one pound.
- 1 pound of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 1 pound of Baked All Varieties Winter Squash with Salt have insufficient amounts of Vitamin B1 and Vitamin E
- Both Cooked Ripe Red Tomatoes as well as Baked All Varieties Winter Squash with Salt have insufficient amounts of Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for Cooked Ripe Red Tomatoes vs Baked All Varieties Winter Squash with Salt:
- 1 pound of Cooked Ripe Red Tomatoes has 1.5 times more Iron and 1.5 times more Phosphorus than Baked All Varieties Winter Squash with Salt.
- While 1 lb of Baked All Varieties Winter Squash with Salt contains 2 times more Calcium, 1.4 times more Magnesium, 1.8 times more Manganese, 21.5 times more Sodium and 1.6 times more Zinc than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Baked All Varieties Winter Squash with Salt contain similar levels of Copper, Potassium and Water per one pound.
- 1 pound of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium and Zinc
- Both Cooked Ripe Red Tomatoes as well as Baked All Varieties Winter Squash with Salt lack sufficient amounts of Selenium in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 lb of Baked All Varieties Winter Squash with Salt contains 46 times more Omega 3, 2.2 times more Carbohydrate, 1.3 times more Sugars and 4 times more Fiber than Cooked Ripe Red Tomatoes.
- 1 pound of Cooked Ripe Red Tomatoes provide inadequate amounts of Omega 3 and Fiber
- Both Cooked Ripe Red Tomatoes as well as Baked All Varieties Winter Squash with Salt provide inadequate amounts of Energy, Omega 6 and Protein in one pound.