Nutrient Comparison: Burdock Root VS Cooked Ripe Red Tomatoes per 5 oz
Compare the macro and micronutrient content in 5 oz of Burdock Root 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 Burdock Root vs Cooked Ripe Red Tomatoes:
- 5 ounces of Burdock Root have 1.4 times more Vitamin B2, 2.5 times more Vitamin B5, 3 times more Vitamin B6 and 1.8 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
- While 5 oz of Cooked Ripe Red Tomatoes contain more Vitamin A, 3.6 times more Vitamin B1, 1.8 times more Vitamin B3, 7.6 times more Vitamin C, 1.5 times more Vitamin E and 1.8 times more Vitamin K than Raw Burdock Root.
- 5 ounces of Burdock Root have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3 and Vitamin K
- 5 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- Both Raw Burdock Root as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Burdock Root vs Cooked Ripe Red Tomatoes:
- 5 ounces of Burdock Root have 3.7 times more Calcium, 4.2 times more Magnesium, 2.2 times more Manganese, 1.8 times more Phosphorus, 1.4 times more Potassium and 2.4 times more Zinc than Cooked Ripe Red Tomatoes.
- Both Burdock Root and Cooked Ripe Red Tomatoes contain similar levels of Copper, Iron and Water per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium and Zinc
- Both Raw Burdock Root as well as Cooked Ripe Red Tomatoes lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Burdock Root have 4 times more Energy, 4.3 times more Carbohydrate, 4.7 times more Fiber and 1.6 times more Protein than Cooked Ripe Red Tomatoes.
- Both Burdock Root and Cooked Ripe Red Tomatoes offer comparable quantities of Sugars per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Fiber and Protein
- Both Raw Burdock Root as well as Cooked Ripe Red Tomatoes provide inadequate amounts of Omega 3 and Omega 6 in five ounces.