Nutrient Comparison: Spring Or Scallions Onions VS Cooked Ripe Red Tomatoes per 5 oz
Compare the macro and micronutrient content in 5 oz of Spring Or Scallions Onions 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 Spring Or Scallions Onions vs Cooked Ripe Red Tomatoes:
- 5 ounces of Spring Or Scallions Onions have 2.1 times more Vitamin A, 1.5 times more Vitamin B1, 3.6 times more Vitamin B2, 4.9 times more Vitamin B9 and 73.9 times more Vitamin K than Cooked Ripe Red Tomatoes.
- While 5 oz of Cooked Ripe Red Tomatoes contain 1.7 times more Vitamin B5 and 1.3 times more Vitamin B6 than Raw Spring Or Scallions Onions.
- Both Spring Or Scallions Onions and Cooked Ripe Red Tomatoes provide similar amounts of Vitamin B3, Vitamin C and Vitamin E per five ounces.
- 5 ounces of Spring Or Scallions Onions have insufficient amounts of Vitamin B5
- 5 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- Both Raw Spring Or Scallions Onions 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 Spring Or Scallions Onions vs Cooked Ripe Red Tomatoes:
- 5 ounces of Spring Or Scallions Onions have 6.5 times more Calcium, 2.2 times more Iron, 2.2 times more Magnesium, 1.5 times more Manganese, 1.3 times more Phosphorus, 1.3 times more Potassium and 2.8 times more Zinc than Cooked Ripe Red Tomatoes.
- Both Spring Or Scallions Onions and Cooked Ripe Red Tomatoes contain similar levels of Copper and Water per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium and Zinc
- Both Raw Spring Or Scallions Onions 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 Spring Or Scallions Onions have 1.8 times more Carbohydrate, 3.7 times more Fiber and 1.9 times more Protein than Cooked Ripe Red Tomatoes.
- Both Spring Or Scallions Onions and Cooked Ripe Red Tomatoes offer comparable quantities of Sugars per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Fiber and Protein
- Both Raw Spring Or Scallions Onions as well as Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3 and Omega 6 in five ounces.