Nutrient Comparison: Valencia Oranges VS Cooked Ripe Red Tomatoes with Salt per 5 oz
Compare the macro and micronutrient content in 5 oz of Valencia Oranges versus 5 oz of Cooked Ripe Red Tomatoes with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Valencia Oranges vs Cooked Ripe Red Tomatoes with Salt:
- 5 ounces of Valencia Oranges have 2.4 times more Vitamin B1, 1.8 times more Vitamin B2, 1.9 times more Vitamin B5, 3 times more Vitamin B9 and 2.1 times more Vitamin C than Cooked Ripe Red Tomatoes with Salt.
- While 5 oz of Cooked Ripe Red Tomatoes with Salt contain 2 times more Vitamin A, 1.9 times more Vitamin B3 and 1.3 times more Vitamin B6 than Raw Valencia Oranges.
- 5 ounces of Valencia Oranges have insufficient amounts of Vitamin A and Vitamin B3
- 5 ounces of Cooked Ripe Red Tomatoes with Salt have insufficient amounts of Vitamin B2
- Both Raw Valencia Oranges as well as Cooked Ripe Red Tomatoes with Salt have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Valencia Oranges vs Cooked Ripe Red Tomatoes with Salt:
- 5 ounces of Valencia Oranges have 3.6 times more Calcium than Cooked Ripe Red Tomatoes with Salt.
- While 5 oz of Cooked Ripe Red Tomatoes with Salt contain 2 times more Copper, 7.6 times more Iron, 4.6 times more Manganese, 1.6 times more Phosphorus and more Sodium than Raw Valencia Oranges.
- Both Valencia Oranges and Cooked Ripe Red Tomatoes with Salt contain similar levels of Magnesium, Potassium and Water per five ounces.
- 5 ounces of Valencia Oranges lack sufficient amounts of Iron and Manganese
- 5 ounces of Cooked Ripe Red Tomatoes with Salt lack sufficient amounts of Calcium
- Both Raw Valencia Oranges as well as Cooked Ripe Red Tomatoes with Salt lack sufficient amounts of Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Valencia Oranges have 3 times more Carbohydrate and 3.6 times more Fiber than Cooked Ripe Red Tomatoes with Salt.
- 5 ounces of Cooked Ripe Red Tomatoes with Salt provide inadequate amounts of Fiber
- Both Raw Valencia Oranges as well as Cooked Ripe Red Tomatoes with Salt provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in five ounces.