Nutrient Comparison: Cooked Sweet Potato, Boiled, Without Skin with Salt VS Cooked Ripe Red 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 Cooked Ripe Red 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 Cooked Ripe Red Tomatoes:
- 5 ounces of Cooked Sweet Potato, Boiled, Without Skin with Salt have 32.8 times more Vitamin A, 1.6 times more Vitamin B1, 2.1 times more Vitamin B2, 4.5 times more Vitamin B5, 2.1 times more Vitamin B6 and 1.7 times more Vitamin E than Cooked Ripe Red Tomatoes.
- While 5 oz of Cooked Ripe Red Tomatoes contain 2.2 times more Vitamin B9, 1.8 times more Vitamin C and 1.3 times more Vitamin K than Cooked Sweet Potato, Boiled, Without Skin with Salt.
- Both Cooked Sweet Potato, Boiled, Without Skin with Salt and Cooked Ripe Red Tomatoes provide similar amounts of Vitamin B3 per five ounces.
- 5 ounces of Cooked Sweet Potato, Boiled, Without Skin with Salt have insufficient amounts of Vitamin B9 and Vitamin K
- 5 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- Both Cooked Sweet Potato, Boiled, Without Skin 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 Sweet Potato, Boiled, Without Skin with Salt vs Cooked Ripe Red Tomatoes:
- 5 ounces of Cooked Sweet Potato, Boiled, Without Skin with Salt have 2.5 times more Calcium, 1.3 times more Copper, 2 times more Magnesium, 2.5 times more Manganese and 23.9 times more Sodium than Cooked Ripe Red Tomatoes.
- Both Cooked Sweet Potato, Boiled, Without Skin with Salt and Cooked Ripe Red Tomatoes contain similar levels of Iron, Phosphorus, Potassium and Water per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium
- Both Cooked Sweet Potato, Boiled, Without Skin with Salt 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 Cooked Sweet Potato, Boiled, Without Skin with Salt have 4.2 times more Energy, 4.4 times more Carbohydrate, 2.3 times more Sugars, 3.6 times more Fiber and 1.4 times more Protein than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Fiber and Protein
- Both Cooked Sweet Potato, Boiled, Without Skin with Salt as well as Cooked Ripe Red Tomatoes provide inadequate amounts of Omega 3 and Omega 6 in five ounces.