Nutrient Comparison: Boiled Frozen Butternut Winter Squash with Salt VS Cooked Ripe Red Tomatoes per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled Frozen Butternut Winter Squash 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 Boiled Frozen Butternut Winter Squash with Salt vs Cooked Ripe Red Tomatoes:
- 5 ounces of Boiled Frozen Butternut Winter Squash with Salt have 7 times more Vitamin A, 1.4 times more Vitamin B1, 1.8 times more Vitamin B2 and 1.2 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
- While 5 oz of Cooked Ripe Red Tomatoes contain 6.5 times more Vitamin C than Boiled Frozen Butternut Winter Squash with Salt.
- Both Boiled Frozen Butternut Winter Squash with Salt and Cooked Ripe Red Tomatoes provide similar amounts of Vitamin B3, Vitamin B5 and Vitamin B6 per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- Both Boiled Frozen Butternut Winter Squash 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 Boiled Frozen Butternut Winter Squash with Salt vs Cooked Ripe Red Tomatoes:
- 5 ounces of Boiled Frozen Butternut Winter Squash with Salt have 1.6 times more Manganese and 21.6 times more Sodium than Cooked Ripe Red Tomatoes.
- While 5 oz of Cooked Ripe Red Tomatoes contain 2.1 times more Copper, 2 times more Phosphorus and 1.6 times more Potassium than Boiled Frozen Butternut Winter Squash with Salt.
- Both Boiled Frozen Butternut Winter Squash with Salt and Cooked Ripe Red Tomatoes contain similar levels of Iron, Magnesium and Water per five ounces.
- Both Boiled Frozen Butternut Winter Squash 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 Boiled Frozen Butternut Winter Squash with Salt have 2.5 times more Carbohydrate and 1.3 times more Protein than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Protein
- Both Boiled Frozen Butternut Winter Squash with Salt as well as Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3 and Omega 6 in five ounces.