Nutrient Comparison: Stewed Canned Tomatoes VS Cooking Wine per 5 oz
Compare the macro and micronutrient content in 5 oz of Stewed Canned Tomatoes versus 5 oz of Cooking Wine to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Stewed Canned Tomatoes vs Cooking Wine:
- 5 ounces of Stewed Canned Tomatoes have more Vitamin B1, 3.5 times more Vitamin B2, 7.1 times more Vitamin B3, more Vitamin C, more Vitamin E and more Vitamin K than Cooking Wine.
- 5 ounces of Cooking Wine have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin C, Vitamin E and Vitamin K
- Both Stewed Canned Ripe Red Tomatoes as well as Cooking Wine have insufficient amounts of Vitamin A, Vitamin B6, Vitamin B9, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Stewed Canned Tomatoes vs Cooking Wine:
- 5 ounces of Stewed Canned Tomatoes have 3.8 times more Calcium, 10.2 times more Copper, 3.3 times more Iron, 1.3 times more Phosphorus and 2.4 times more Potassium than Cooking Wine.
- While 5 oz of Cooking Wine contain 2.8 times more Sodium than Stewed Canned Ripe Red Tomatoes.
- Both Stewed Canned Tomatoes and Cooking Wine contain similar levels of Magnesium and Water per five ounces.
- 5 ounces of Cooking Wine lack sufficient amounts of Calcium and Copper
- Both Stewed Canned Ripe Red Tomatoes as well as Cooking Wine lack sufficient amounts of Selenium and Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Stewed Canned Tomatoes have 2.3 times more Sugars and more Fiber than Cooking Wine.
- Both Stewed Canned Tomatoes and Cooking Wine offer comparable quantities of Carbohydrate per five ounces.
- 5 ounces of Cooking Wine provide inadequate amounts of Fiber
- Both Stewed Canned Ripe Red Tomatoes as well as Cooking Wine provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in five ounces.