Nutrient Comparison: Fuji Apples VS Cooked Ripe Red Tomatoes per 5 oz
Compare the macro and micronutrient content in 5 oz of Fuji Apples versus 5 oz of Cooked Ripe Red Tomatoes to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Fuji Apples vs Cooked Ripe Red Tomatoes:
- 5 oz of Cooked Ripe Red Tomatoes contain 12 times more Vitamin A, 2.8 times more Vitamin B1, 7.6 times more Vitamin B3, 2.5 times more Vitamin B5, 1.8 times more Vitamin B6, 4.3 times more Vitamin B9, 3.1 times more Vitamin E and 2.8 times more Vitamin K than Raw Fuji Apples with skin.
- 5 ounces of Fuji Apples have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B9, Vitamin E and Vitamin K
- 5 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
Comparing minerals per 5 ounces for Fuji Apples vs Cooked Ripe Red Tomatoes:
- 5 oz of Cooked Ripe Red Tomatoes contain 3 times more Copper, 6.8 times more Iron, 1.8 times more Magnesium, 3.4 times more Manganese, 2.2 times more Phosphorus and 2 times more Potassium than Raw Fuji Apples with skin.
- Both Fuji Apples and Cooked Ripe Red Tomatoes contain similar levels of Water per five ounces.
- 5 ounces of Fuji Apples lack sufficient amounts of Iron, Magnesium, Manganese and Phosphorus
- Both Raw Fuji Apples with skin as well as Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium, Selenium and Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Fuji Apples have 3.5 times more Energy, 3.8 times more Carbohydrate, 4.7 times more Sugars, 4.9 times more Fructose and 3 times more Fiber than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy and Fiber
- Both Raw Fuji Apples with skin as well as Cooked Ripe Red Tomatoes provide inadequate amounts of Protein in five ounces.