Cooked Ripe Red Tomatoes VS Cooked Asparagus With Salt Nutrients Per 500 Kcal
Discover which food has more nutrients per 500 calories - Cooked Ripe Red Tomatoes or Cooked Asparagus with Salt?
Lets compare vitamin content per 500 calories of Cooked Ripe Red Tomatoes vs Cooked Asparagus with Salt:
- 500 calories of Cooked Ripe Red Tomatoes have 1.2 times more Vitamin B6 and 3.6 times more Vitamin C than Cooked Asparagus with Salt.
- While 500 kcal of Boiled and Drained Asparagus with Salt contain 1.7 times more Vitamin A, 3.7 times more Vitamin B1, 5.2 times more Vitamin B2, 1.7 times more Vitamin B3, 1.4 times more Vitamin B5, 9.4 times more Vitamin B9, 2.2 times more Vitamin E and 14.8 times more Vitamin K than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Asparagus with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 500 calories.
Comparing minerals per 500 calories for Cooked Ripe Red Tomatoes vs Cooked Asparagus with Salt:
- 500 calories of Cooked Ripe Red Tomatoes have 1.2 times more Water than Cooked Asparagus with Salt.
- While 500 kcal of Boiled and Drained Asparagus with Salt contain 1.7 times more Calcium, 1.8 times more Copper, 1.3 times more Magnesium, 1.6 times more Phosphorus, 10 times more Selenium, 17.9 times more Sodium and 3.5 times more Zinc than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Cooked Asparagus with Salt contain similar levels of Iron, Manganese and Potassium per 500 calories.
Comparison of macro-nutrients per 500 calories:
- 500 calories of Cooked Ripe Red Tomatoes have 2.3 times more Sugars and 2 times more Fructose than Cooked Asparagus with Salt.
- While 500 kcal of Boiled and Drained Asparagus with Salt contain 11.9 times more Omega 3, 1.5 times more Omega 6, 2.3 times more Fiber and 2.1 times more Protein than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Cooked Asparagus with Salt offer comparable quantities of Energy and Carbohydrate per 500 calories.
- 500 calories of Cooked Ripe Red Tomatoes provide inadequate amounts of Omega 3 and Omega 6