Comparing Nutrients in 500 calories Cooked Ripe Red TomatoesVS Pickled Cabbage, Japanese Style
Weight per 500 calories
Cooked Ripe Red Tomatoes
2778g
Pickled Cabbage, Japanese Style
1667g
Pickled Fresh Japanese Style Cabbage has 1.7 times more energy per unit of mass than Cooked Ripe Red Tomatoes, which is low in comparison to other foods. Cooked Ripe Red Tomatoes having very low energy density.
Discover which food has more nutrients per 500 calories - Cooked Ripe Red Tomatoes or Pickled Cabbage, Japanese Style?
Cooked Ripe Red Tomatoes VS Pickled Cabbage, Japanese Style Nutrients Per 500 Kcal
Discover which food has more nutrients per 500 calories - Cooked Ripe Red Tomatoes or Pickled Cabbage, Japanese Style?
Lets compare vitamin content per 500 calories of Cooked Ripe Red Tomatoes vs Pickled Cabbage, Japanese Style:
500 calories of Cooked Ripe Red Tomatoes have 4.4 times more Vitamin A, more Vitamin B1, 4.9 times more Vitamin B3, 1.3 times more Vitamin B6, 54.3 times more Vitamin C and 7.8 times more Vitamin E than Pickled Cabbage, Japanese Style.
While 500 kcal of Pickled Fresh Japanese Style Cabbage contain 1.9 times more Vitamin B9 and 27 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Pickled Cabbage, Japanese Style provide similar amounts of Vitamin B2 and Vitamin B5 per 500 calories.
500 calories of Pickled Cabbage, Japanese Style have insufficient amounts of Vitamin B1
Both Cooked Ripe Red Tomatoes as well as Pickled Fresh Japanese Style Cabbage have insufficient amounts of Vitamin B12 and Vitamin D in 500 calories.
Comparing minerals per 500 calories for Cooked Ripe Red Tomatoes vs Pickled Cabbage, Japanese Style:
500 calories of Cooked Ripe Red Tomatoes have 5 times more Copper, 2.3 times more Iron, 1.3 times more Magnesium and 1.7 times more Water than Pickled Cabbage, Japanese Style.
While 500 kcal of Pickled Fresh Japanese Style Cabbage contain 2.6 times more Calcium, 1.4 times more Manganese, 2.3 times more Potassium and 15.1 times more Sodium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Pickled Cabbage, Japanese Style contain similar levels of Phosphorus, Selenium and Zinc per 500 calories.
Comparison of macro-nutrients per 500 calories:
500 calories of Cooked Ripe Red Tomatoes have 3.2 times more Sugars than Pickled Cabbage, Japanese Style.
While 500 kcal of Pickled Fresh Japanese Style Cabbage contain 7.5 times more Omega 3 and 2.7 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Pickled Cabbage, Japanese Style offer comparable quantities of Energy, Carbohydrate and Protein per 500 calories.
500 calories of Cooked Ripe Red Tomatoes provide inadequate amounts of Omega 3
Both Cooked Ripe Red Tomatoes as well as Pickled Fresh Japanese Style Cabbage provide inadequate amounts of Omega 6 in 500 calories.