Nutrient Comparison: Stewed Canned Tomatoes VS Cooked Short-grain White Rice per 5 oz
Compare the macro and micronutrient content in 5 oz of Stewed Canned Tomatoes versus 5 oz of Cooked Short-grain White Rice to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Stewed Canned Tomatoes vs Cooked Short-grain White Rice:
- 5 ounces of Stewed Canned Tomatoes have 2.3 times more Vitamin B1, 2.2 times more Vitamin B2, 1.8 times more Vitamin B3 and more Vitamin C than Cooked Short-grain White Rice.
- While 5 oz of Cooked Short-grain White Rice contain 3.5 times more Vitamin B5 and 3.5 times more Vitamin B6 than Stewed Canned Ripe Red Tomatoes.
- 5 ounces of Stewed Canned Tomatoes have insufficient amounts of Vitamin B6
- 5 ounces of Cooked Short-grain White Rice have insufficient amounts of Vitamin B1, Vitamin B2 and Vitamin C
- Both Stewed Canned Ripe Red Tomatoes as well as Cooked Short-grain White Rice have insufficient amounts of Vitamin B9, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Stewed Canned Tomatoes vs Cooked Short-grain White Rice:
- 5 ounces of Stewed Canned Tomatoes have 34 times more Calcium, 1.6 times more Copper, 6.7 times more Iron, 1.5 times more Magnesium, 8 times more Potassium, more Sodium and 1.3 times more Water than Cooked Short-grain White Rice.
- While 5 oz of Cooked Short-grain White Rice contain 6.1 times more Manganese, 1.7 times more Phosphorus and 2.4 times more Zinc than Stewed Canned Ripe Red Tomatoes.
- 5 ounces of Stewed Canned Tomatoes lack sufficient amounts of Zinc
- 5 ounces of Cooked Short-grain White Rice lack sufficient amounts of Calcium, Magnesium and Potassium
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Cooked Short-grain White Rice contain 5 times more Energy, 4.6 times more Carbohydrate and 2.6 times more Protein than Stewed Canned Ripe Red Tomatoes.
- 5 ounces of Stewed Canned Tomatoes provide inadequate amounts of Energy and Protein
- Both Stewed Canned Ripe Red Tomatoes as well as Cooked Short-grain White Rice provide inadequate amounts of Omega 3 and Omega 6 in five ounces.