Nutrient Comparison: Cooked Ripe Red Tomatoes VS No Pulp Light Orange Juice per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Ripe Red Tomatoes versus 5 oz of No Pulp Light Orange Juice to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs No Pulp Light Orange Juice:
- 5 ounces of Cooked Ripe Red Tomatoes have 2.4 times more Vitamin A, 1.6 times more Vitamin B3, 1.6 times more Vitamin B6, 1.3 times more Vitamin B9 and more Vitamin K than No Pulp Light Orange Juice.
- While 5 oz of No Pulp Light Orange Juice contain 1.8 times more Vitamin B1, 1.3 times more Vitamin B2, 1.3 times more Vitamin C and 2.2 times more Vitamin E than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 5 ounces of No Pulp Light Orange Juice have insufficient amounts of Vitamin A and Vitamin K
- Both Cooked Ripe Red Tomatoes as well as No Pulp Light Orange Juice have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs No Pulp Light Orange Juice:
- 5 ounces of Cooked Ripe Red Tomatoes have 4.2 times more Copper, more Iron and 7 times more Phosphorus than No Pulp Light Orange Juice.
- Both Cooked Ripe Red Tomatoes and No Pulp Light Orange Juice contain similar levels of Magnesium, Potassium and Water per five ounces.
- 5 ounces of No Pulp Light Orange Juice lack sufficient amounts of Copper, Iron and Phosphorus
- Both Cooked Ripe Red Tomatoes as well as No Pulp Light Orange Juice lack sufficient amounts of Calcium, Selenium and Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 oz of No Pulp Light Orange Juice contain 1.4 times more Carbohydrate and 1.7 times more Sugars than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes as well as No Pulp Light Orange Juice provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein in five ounces.