Nutrient Comparison: Cooked Chinese Broccoli VS Tomato Puree per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Chinese Broccoli versus 5 oz of Tomato Puree to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Chinese Broccoli vs Tomato Puree:
- 5 ounces of Cooked Chinese Broccoli have 3.2 times more Vitamin A, 3.8 times more Vitamin B1, 1.8 times more Vitamin B2, 9 times more Vitamin B9, 2.7 times more Vitamin C and 24.9 times more Vitamin K than Tomato Puree.
- While 5 oz of Canned Tomato Puree contain 3.4 times more Vitamin B3, 2.8 times more Vitamin B5, 1.8 times more Vitamin B6 and 4.1 times more Vitamin E than Cooked Chinese Broccoli.
- Both Cooked Chinese Broccoli as well as Canned Tomato Puree have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Chinese Broccoli vs Tomato Puree:
- 5 ounces of Cooked Chinese Broccoli have 5.6 times more Calcium, 1.6 times more Manganese and 1.9 times more Selenium than Tomato Puree.
- While 5 oz of Canned Tomato Puree contain 4.7 times more Copper, 3.2 times more Iron, 1.3 times more Magnesium and 1.7 times more Potassium than Cooked Chinese Broccoli.
- Both Cooked Chinese Broccoli and Tomato Puree contain similar levels of Phosphorus, Zinc and Water per five ounces.
- 5 ounces of Tomato Puree lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooked Chinese Broccoli have 64.5 times more Omega 3 and 1.3 times more Fiber than Tomato Puree.
- While 5 oz of Canned Tomato Puree contain 2.4 times more Carbohydrate, 5.8 times more Sugars and 1.4 times more Protein than Cooked Chinese Broccoli.
- 5 ounces of Tomato Puree provide inadequate amounts of Omega 3
- Both Cooked Chinese Broccoli as well as Canned Tomato Puree provide inadequate amounts of Energy and Omega 6 in five ounces.