Nutrient Comparison: Cooked Frozen Chopped Green Sweet Peppers with Salt VS Cooked Ripe Red Tomatoes per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Frozen Chopped Green Sweet Peppers 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 Cooked Frozen Chopped Green Sweet Peppers with Salt vs Cooked Ripe Red Tomatoes:
- 5 ounces of Cooked Frozen Chopped Green Sweet Peppers with Salt have 1.4 times more Vitamin B1, 1.4 times more Vitamin B2, 2 times more Vitamin B3, 1.4 times more Vitamin B6 and 1.8 times more Vitamin C than Cooked Ripe Red Tomatoes.
- While 5 oz of Cooked Ripe Red Tomatoes contain 5.6 times more Vitamin B5 and 1.3 times more Vitamin B9 than Boiled Chopped Frozen Green Sweet Peppers, drained with Salt.
- 5 ounces of Cooked Frozen Chopped Green Sweet Peppers with Salt have insufficient amounts of Vitamin B5
- 5 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- Both Boiled Chopped Frozen Green Sweet Peppers, drained 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 Cooked Frozen Chopped Green Sweet Peppers with Salt vs Cooked Ripe Red Tomatoes:
- 5 ounces of Cooked Frozen Chopped Green Sweet Peppers with Salt have 21.8 times more Sodium than Cooked Ripe Red Tomatoes.
- While 5 oz of Cooked Ripe Red Tomatoes contain 1.7 times more Copper, 1.3 times more Iron, 1.3 times more Magnesium, 2.2 times more Phosphorus and 3 times more Potassium than Boiled Chopped Frozen Green Sweet Peppers, drained with Salt.
- Both Cooked Frozen Chopped Green Sweet Peppers with Salt and Cooked Ripe Red Tomatoes contain similar levels of Manganese and Water per five ounces.
- 5 ounces of Cooked Frozen Chopped Green Sweet Peppers with Salt lack sufficient amounts of Magnesium and Phosphorus
- Both Boiled Chopped Frozen Green Sweet Peppers, drained with Salt as well as Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium, Selenium and Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooked Frozen Chopped Green Sweet Peppers with Salt have 1.3 times more Fiber than Cooked Ripe Red Tomatoes.
- Both Cooked Frozen Chopped Green Sweet Peppers with Salt and Cooked Ripe Red Tomatoes offer comparable quantities of Carbohydrate per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Fiber
- Both Boiled Chopped Frozen Green Sweet Peppers, drained with Salt as well as Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in five ounces.