Nutrient Comparison: Frozen Hash Brown Potatoes VS Cooked Ripe Red Tomatoes per 5 oz
Compare the macro and micronutrient content in 5 oz of Frozen Hash Brown Potatoes 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 Frozen Hash Brown Potatoes vs Cooked Ripe Red Tomatoes:
- 5 ounces of Frozen Hash Brown Potatoes have 2.7 times more Vitamin B1, 3.1 times more Vitamin B3 and 2.5 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
- While 5 oz of Cooked Ripe Red Tomatoes contain more Vitamin A, 3.3 times more Vitamin B9 and 2.8 times more Vitamin C than Unprepared Frozen Hash Brown Potatoes.
- Both Frozen Hash Brown Potatoes and Cooked Ripe Red Tomatoes provide similar amounts of Vitamin B6 per five ounces.
- 5 ounces of Frozen Hash Brown Potatoes have insufficient amounts of Vitamin A and Vitamin B9
- Both Unprepared Frozen Hash Brown Potatoes as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Frozen Hash Brown Potatoes vs Cooked Ripe Red Tomatoes:
- 5 ounces of Frozen Hash Brown Potatoes have 1.3 times more Copper, 1.4 times more Iron, 1.2 times more Magnesium, 1.4 times more Manganese, 1.7 times more Phosphorus and 1.3 times more Potassium than Cooked Ripe Red Tomatoes.
- Both Frozen Hash Brown Potatoes and Cooked Ripe Red Tomatoes contain similar levels of Water per five ounces.
- Both Unprepared Frozen Hash Brown Potatoes 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 Frozen Hash Brown Potatoes have 4.6 times more Energy, 32 times more Omega 3, 4.4 times more Carbohydrate, 2 times more Fiber and 2.2 times more Protein than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3, Fiber and Protein
- Both Unprepared Frozen Hash Brown Potatoes as well as Cooked Ripe Red Tomatoes provide inadequate amounts of Omega 6 in five ounces.