Nutrient Comparison: Cooked Ripe Red Tomatoes VS Fuji Apples per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Ripe Red Tomatoes versus 5 oz of Fuji Apples to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Fuji Apples:
- 5 ounces of Cooked Ripe Red Tomatoes have 12 times more Vitamin A, 2.8 times more Vitamin B1, 7.6 times more Vitamin B3, 2.5 times more Vitamin B5, 1.8 times more Vitamin B6, 4.3 times more Vitamin B9, 3.1 times more Vitamin E and 2.8 times more Vitamin K than Fuji Apples.
- 5 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 5 ounces of Fuji Apples have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B9, Vitamin E and Vitamin K
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Fuji Apples:
- 5 ounces of Cooked Ripe Red Tomatoes have 3 times more Copper, 6.8 times more Iron, 1.8 times more Magnesium, 3.4 times more Manganese, 2.2 times more Phosphorus and 2 times more Potassium than Fuji Apples.
- Both Cooked Ripe Red Tomatoes and Fuji Apples contain similar levels of Water per five ounces.
- 5 ounces of Fuji Apples lack sufficient amounts of Iron, Magnesium, Manganese and Phosphorus
- Both Cooked Ripe Red Tomatoes as well as Raw Fuji Apples with skin lack sufficient amounts of Calcium, Selenium and Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Raw Fuji Apples with skin contain 3.5 times more Energy, 3.8 times more Carbohydrate, 4.7 times more Sugars, 4.9 times more Fructose and 3 times more Fiber than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy and Fiber
- Both Cooked Ripe Red Tomatoes as well as Raw Fuji Apples with skin provide inadequate amounts of Protein in five ounces.