Nutrient Comparison: Sapodilla VS Cooked Ripe Red Tomatoes per 5 oz
Compare the macro and micronutrient content in 5 oz of Sapodilla 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 Sapodilla vs Cooked Ripe Red Tomatoes:
- 5 ounces of Sapodilla have 2 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
- While 5 oz of Cooked Ripe Red Tomatoes contain 8 times more Vitamin A, more Vitamin B1, 2.7 times more Vitamin B3, 2.1 times more Vitamin B6 and 1.6 times more Vitamin C than Raw Sapodilla.
- Both Sapodilla and Cooked Ripe Red Tomatoes provide similar amounts of Vitamin B9 per five ounces.
- 5 ounces of Sapodilla have insufficient amounts of Vitamin A, Vitamin B1 and Vitamin B3
- Both Raw Sapodilla as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2 and Vitamin B12 in five ounces.
Comparing minerals per 5 ounces for Sapodilla vs Cooked Ripe Red Tomatoes:
- 5 ounces of Sapodilla have 1.9 times more Calcium and 1.3 times more Magnesium than Cooked Ripe Red Tomatoes.
- While 5 oz of Cooked Ripe Red Tomatoes contain 2.3 times more Phosphorus than Raw Sapodilla.
- Both Sapodilla and Cooked Ripe Red Tomatoes contain similar levels of Copper, Iron, Potassium and Water per five ounces.
- 5 ounces of Sapodilla lack sufficient amounts of Phosphorus
- 5 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium
- Both Raw Sapodilla as well as Cooked Ripe Red Tomatoes lack sufficient amounts of Selenium and Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Sapodilla have 4.6 times more Energy, 5 times more Carbohydrate and 7.6 times more Fiber than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy and Fiber
- Both Raw Sapodilla as well as Cooked Ripe Red Tomatoes provide inadequate amounts of Omega 3, Omega 6 and Protein in five ounces.