Nutrient Comparison: Tomatoes in Juice with Salt VS Cooked Chopped Frozen Red Sweet Peppers per 5 oz
Compare the macro and micronutrient content in 5 oz of Tomatoes in Juice with Salt versus 5 oz of Cooked Chopped Frozen Red Sweet Peppers to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Tomatoes in Juice with Salt vs Cooked Chopped Frozen Red Sweet Peppers:
- 5 ounces of Tomatoes in Juice with Salt have 11.3 times more Vitamin B1, 1.8 times more Vitamin B2 and 5.1 times more Vitamin B5 than Cooked Chopped Frozen Red Sweet Peppers.
- While 5 oz of Boiled Chopped Frozen Red Sweet Peppers contain 4.8 times more Vitamin A, 1.5 times more Vitamin B3, 3.3 times more Vitamin C, 1.8 times more Vitamin E and 1.3 times more Vitamin K than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
- Both Tomatoes in Juice with Salt and Cooked Chopped Frozen Red Sweet Peppers provide similar amounts of Vitamin B6 per five ounces.
- 5 ounces of Cooked Chopped Frozen Red Sweet Peppers have insufficient amounts of Vitamin B5
- Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Boiled Chopped Frozen Red Sweet Peppers have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Tomatoes in Juice with Salt vs Cooked Chopped Frozen Red Sweet Peppers:
- 5 ounces of Tomatoes in Juice with Salt have 4.1 times more Calcium, 1.4 times more Magnesium, 1.3 times more Phosphorus, 2.7 times more Potassium and 28.8 times more Sodium than Cooked Chopped Frozen Red Sweet Peppers.
- While 5 oz of Boiled Chopped Frozen Red Sweet Peppers contain 1.4 times more Manganese than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
- Both Tomatoes in Juice with Salt and Cooked Chopped Frozen Red Sweet Peppers contain similar levels of Copper, Iron and Water per five ounces.
- 5 ounces of Cooked Chopped Frozen Red Sweet Peppers lack sufficient amounts of Calcium, Magnesium and Phosphorus
- Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Boiled Chopped Frozen Red Sweet Peppers lack sufficient amounts of Selenium and Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Tomatoes in Juice with Salt have 2.4 times more Fiber than Cooked Chopped Frozen Red Sweet Peppers.
- Both Tomatoes in Juice with Salt and Cooked Chopped Frozen Red Sweet Peppers offer comparable quantities of Carbohydrate and Sugars per five ounces.
- Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Boiled Chopped Frozen Red Sweet Peppers provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in five ounces.