Nutrient Comparison: Stewed Canned Tomatoes VS Leavening agents, baking powder, double-acting, straight phosphate per 5 oz
Compare the macro and micronutrient content in 5 oz of Stewed Canned Tomatoes versus 5 oz of Leavening agents, baking powder, double-acting, straight phosphate to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Stewed Canned Tomatoes vs Leavening agents, baking powder, double-acting, straight phosphate:
- 5 ounces of Stewed Canned Tomatoes have more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin C, more Vitamin E and more Vitamin K than Leavening agents, baking powder, double-acting, straight phosphate.
- 5 ounces of Leavening agents, baking powder, double-acting, straight phosphate have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin C, Vitamin E and Vitamin K
- Both Stewed Canned Ripe Red Tomatoes as well as Leavening agents, baking powder, double-acting, straight phosphate 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 Leavening agents, baking powder, double-acting, straight phosphate:
- 5 ounces of Stewed Canned Tomatoes have 8.6 times more Copper, 4.2 times more Manganese, 41.4 times more Potassium and 22.9 times more Water than Leavening agents, baking powder, double-acting, straight phosphate.
- While 5 oz of Leavening agents, baking powder, double-acting, straight phosphate contain 216.6 times more Calcium, 8.5 times more Iron, 3.3 times more Magnesium, 495.9 times more Phosphorus and 35.7 times more Sodium than Stewed Canned Ripe Red Tomatoes.
- 5 ounces of Leavening agents, baking powder, double-acting, straight phosphate lack sufficient amounts of Copper, Manganese and Potassium
- Both Stewed Canned Ripe Red Tomatoes as well as Leavening agents, baking powder, double-acting, straight phosphate lack sufficient amounts of Selenium and Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Stewed Canned Tomatoes have more Sugars and 5 times more Fiber than Leavening agents, baking powder, double-acting, straight phosphate.
- While 5 oz of Leavening agents, baking powder, double-acting, straight phosphate contain 3.9 times more Carbohydrate than Stewed Canned Ripe Red Tomatoes.
- 5 ounces of Leavening agents, baking powder, double-acting, straight phosphate provide inadequate amounts of Fiber
- Both Stewed Canned Ripe Red Tomatoes as well as Leavening agents, baking powder, double-acting, straight phosphate provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in five ounces.