Nutrient Comparison: Cooked Ripe Red Tomatoes VS Apricots per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Ripe Red Tomatoes versus 5 oz of Apricots to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Apricots:
- 5 ounces of Cooked Ripe Red Tomatoes have 1.5 times more Vitamin B6, 1.4 times more Vitamin B9 and 2.3 times more Vitamin C than Apricots.
- While 5 oz of Raw Apricots contain 4 times more Vitamin A, 1.8 times more Vitamin B2, 1.9 times more Vitamin B5 and 1.6 times more Vitamin E than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Apricots provide similar amounts of Vitamin B1, Vitamin B3 and Vitamin K per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- Both Cooked Ripe Red Tomatoes as well as Raw Apricots have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Apricots:
- 5 ounces of Cooked Ripe Red Tomatoes have 1.7 times more Iron, 1.4 times more Manganese and 1.2 times more Phosphorus than Apricots.
- Both Cooked Ripe Red Tomatoes and Apricots contain similar levels of Copper, Magnesium, Potassium and Water per five ounces.
- Both Cooked Ripe Red Tomatoes as well as Raw Apricots lack sufficient amounts of Calcium, Selenium and Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Raw Apricots contain 2.8 times more Carbohydrate, 3.7 times more Sugars, 2.9 times more Fiber and 1.5 times more Protein than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Fiber and Protein
- Both Cooked Ripe Red Tomatoes as well as Raw Apricots provide inadequate amounts of Energy, Omega 3 and Omega 6 in five ounces.