Nutrient Comparison: Boiled Chinese Cabbage with Salt VS Cooked Ripe Red Tomatoes per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled Chinese Cabbage with Salt 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 Boiled Chinese Cabbage with Salt vs Cooked Ripe Red Tomatoes:
- 5 ounces of Boiled Chinese Cabbage with Salt have 8.8 times more Vitamin A, 2.9 times more Vitamin B2, 2.1 times more Vitamin B6, 3.2 times more Vitamin B9 and 12.1 times more Vitamin K than Cooked Ripe Red Tomatoes.
- While 5 oz of Cooked Ripe Red Tomatoes contain 1.6 times more Vitamin B5 and 6.2 times more Vitamin E than Boiled and Drained Chinese Cabbage with Salt.
- Both Boiled Chinese Cabbage with Salt and Cooked Ripe Red Tomatoes provide similar amounts of Vitamin B1, Vitamin B3 and Vitamin C per five ounces.
- 5 ounces of Boiled Chinese Cabbage with Salt have insufficient amounts of Vitamin B5 and Vitamin E
- 5 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- Both Boiled and Drained Chinese Cabbage with Salt 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 Boiled Chinese Cabbage with Salt vs Cooked Ripe Red Tomatoes:
- 5 ounces of Boiled Chinese Cabbage with Salt have 8.5 times more Calcium, 1.5 times more Iron, 1.2 times more Magnesium, 1.4 times more Manganese, 1.7 times more Potassium and 24.5 times more Sodium than Cooked Ripe Red Tomatoes.
- While 5 oz of Cooked Ripe Red Tomatoes contain 3.9 times more Copper than Boiled and Drained Chinese Cabbage with Salt.
- Both Boiled Chinese Cabbage with Salt and Cooked Ripe Red Tomatoes contain similar levels of Phosphorus and Water per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium
- Both Boiled and Drained Chinese Cabbage with Salt as well as Cooked Ripe Red Tomatoes lack sufficient amounts of Selenium and Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled Chinese Cabbage with Salt have 20.5 times more Omega 3, 1.4 times more Fiber and 1.6 times more Protein than Cooked Ripe Red Tomatoes.
- While 5 oz of Cooked Ripe Red Tomatoes contain 2.3 times more Carbohydrate and 3 times more Sugars than Boiled and Drained Chinese Cabbage with Salt.
- 5 ounces of Boiled Chinese Cabbage with Salt provide inadequate amounts of Carbohydrate
- 5 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Omega 3, Fiber and Protein
- Both Boiled and Drained Chinese Cabbage with Salt as well as Cooked Ripe Red Tomatoes provide inadequate amounts of Energy and Omega 6 in five ounces.