Leavening agents, baking powder, low-sodium have 2.6 times more energy per unit of mass than Canned Tomato Puree, which is average in comparison to other foods. Tomato Puree having low energy density.
Discover which food has more nutrients per 500 calories - Tomato Puree or Leavening agents, baking powder, low-sodium?
Tomato Puree VS Leavening Agents, Baking Powder, Low-sodium Nutrients Per 500 Kcal
Discover which food has more nutrients per 500 calories - Tomato Puree or Leavening agents, baking powder, low-sodium?
Lets compare vitamin content per 500 calories of Tomato Puree vs Leavening agents, baking powder, low-sodium:
500 calories of Tomato Puree have more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Leavening agents, baking powder, low-sodium.
500 calories of Leavening agents, baking powder, low-sodium have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
Both Canned Tomato Puree as well as Leavening agents, baking powder, low-sodium have insufficient amounts of Vitamin B12 and Vitamin D in 500 calories.
Comparing minerals per 500 calories for Tomato Puree vs Leavening agents, baking powder, low-sodium:
500 calories of Tomato Puree have 38.6 times more Copper, 2 times more Magnesium, 8.9 times more Selenium, 1.3 times more Zinc and 36.2 times more Water than Leavening agents, baking powder, low-sodium.
While 500 kcal of Leavening agents, baking powder, low-sodium contain 94.3 times more Calcium, 1.8 times more Iron, 67.3 times more Phosphorus, 9 times more Potassium and 1.3 times more Sodium than Canned Tomato Puree.
Both Tomato Puree and Leavening agents, baking powder, low-sodium contain similar levels of Manganese per 500 calories.
500 calories of Leavening agents, baking powder, low-sodium lack sufficient amounts of Selenium
Comparison of macro-nutrients per 500 calories:
500 calories of Tomato Puree have more Sugars, 2.2 times more Fiber and 42.1 times more Protein than Leavening agents, baking powder, low-sodium.
While 500 kcal of Leavening agents, baking powder, low-sodium contain 2 times more Carbohydrate than Canned Tomato Puree.
Both Tomato Puree and Leavening agents, baking powder, low-sodium offer comparable quantities of Energy per 500 calories.
500 calories of Leavening agents, baking powder, low-sodium provide inadequate amounts of Protein
Both Canned Tomato Puree as well as Leavening agents, baking powder, low-sodium provide inadequate amounts of Omega 3 and Omega 6 in 500 calories.