Nutrient Comparison: Linoleic Safflower Oil VS Tomato Puree per 5 oz
Compare the macro and micronutrient content in 5 oz of Linoleic Safflower Oil 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 Linoleic Safflower Oil vs Tomato Puree:
- 5 ounces of Linoleic Safflower Oil have 17.3 times more Vitamin E and 2.1 times more Vitamin K than Tomato Puree.
- While 5 oz of Canned Tomato Puree contain more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Linoleic Salad or Cooking Safflower Oil.
- 5 ounces of Linoleic Safflower Oil have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin C
- Both Linoleic Salad or Cooking Safflower Oil as well as Canned Tomato Puree have insufficient amounts of Vitamin B12 in five ounces.
Comparing minerals per 5 ounces for Linoleic Safflower Oil vs Tomato Puree:
- 5 oz of Canned Tomato Puree contain more Copper, more Iron, more Magnesium, more Phosphorus, more Potassium, more Zinc and more Water than Linoleic Salad or Cooking Safflower Oil.
- 5 ounces of Linoleic Safflower Oil lack sufficient amounts of Copper, Iron, Magnesium, Phosphorus, Potassium and Zinc
- Both Linoleic Salad or Cooking Safflower Oil as well as Canned Tomato Puree lack sufficient amounts of Calcium and Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Linoleic Safflower Oil have 23.3 times more Energy, 476.2 times more Fat, 213.9 times more Saturated Fat and 910 times more Omega 6 than Tomato Puree.
- While 5 oz of Canned Tomato Puree contain more Carbohydrate, more Sugars, more Fiber and more Protein than Linoleic Salad or Cooking Safflower Oil.
- 5 ounces of Linoleic Safflower Oil provide inadequate amounts of Carbohydrate, Fiber and Protein
- 5 ounces of Tomato Puree provide inadequate amounts of Energy and Omega 6
- Both Linoleic Salad or Cooking Safflower Oil as well as Canned Tomato Puree provide inadequate amounts of Omega 3 in five ounces.