Nutrient Comparison: Cooked Sweet Potato, Boiled, Without Skin with Salt VS Stewed Canned Tomatoes per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Sweet Potato, Boiled, Without Skin with Salt versus 5 oz of Stewed Canned Tomatoes to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Sweet Potato, Boiled, Without Skin with Salt vs Stewed Canned Tomatoes:
- 5 ounces of Cooked Sweet Potato, Boiled, Without Skin with Salt have 87.4 times more Vitamin A, 1.2 times more Vitamin B1, 1.3 times more Vitamin B2, 5.1 times more Vitamin B5, 9.7 times more Vitamin B6 and 1.6 times more Vitamin C than Stewed Canned Tomatoes.
- While 5 oz of Stewed Canned Ripe Red Tomatoes contain 1.3 times more Vitamin B3 than Cooked Sweet Potato, Boiled, Without Skin with Salt.
- Both Cooked Sweet Potato, Boiled, Without Skin with Salt and Stewed Canned Tomatoes provide similar amounts of Vitamin E per five ounces.
- 5 ounces of Cooked Sweet Potato, Boiled, Without Skin with Salt have insufficient amounts of Vitamin K
- 5 ounces of Stewed Canned Tomatoes have insufficient amounts of Vitamin A and Vitamin B6
- Both Cooked Sweet Potato, Boiled, Without Skin with Salt as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Vitamin B9, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Sweet Potato, Boiled, Without Skin with Salt vs Stewed Canned Tomatoes:
- 5 ounces of Cooked Sweet Potato, Boiled, Without Skin with Salt have 1.5 times more Magnesium, 4.5 times more Manganese and 1.6 times more Phosphorus than Stewed Canned Tomatoes.
- While 5 oz of Stewed Canned Ripe Red Tomatoes contain 1.3 times more Calcium and 1.8 times more Iron than Cooked Sweet Potato, Boiled, Without Skin with Salt.
- Both Cooked Sweet Potato, Boiled, Without Skin with Salt and Stewed Canned Tomatoes contain similar levels of Copper, Potassium, Sodium and Water per five ounces.
- Both Cooked Sweet Potato, Boiled, Without Skin with Salt as well as Stewed Canned Ripe Red Tomatoes lack sufficient amounts of Selenium and Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooked Sweet Potato, Boiled, Without Skin with Salt have 2.9 times more Energy, 2.9 times more Carbohydrate, 1.6 times more Sugars, 2.5 times more Fiber and 1.5 times more Protein than Stewed Canned Tomatoes.
- While 5 oz of Stewed Canned Ripe Red Tomatoes contain 4.4 times more Fructose than Cooked Sweet Potato, Boiled, Without Skin with Salt.
- 5 ounces of Stewed Canned Tomatoes provide inadequate amounts of Energy and Protein
- Both Cooked Sweet Potato, Boiled, Without Skin with Salt as well as Stewed Canned Ripe Red Tomatoes provide inadequate amounts of Omega 3 and Omega 6 in five ounces.