Nutrient Comparison: Cooked Ripe Red Tomatoes VS Cooked Chinese Broccoli per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Ripe Red Tomatoes versus 5 oz of Cooked Chinese Broccoli to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Cooked Chinese Broccoli:
- 5 ounces of Cooked Ripe Red Tomatoes have 1.2 times more Vitamin B3 than Cooked Chinese Broccoli.
- While 5 oz of Cooked Chinese Broccoli contain 3.4 times more Vitamin A, 2.6 times more Vitamin B1, 6.6 times more Vitamin B2, 7.6 times more Vitamin B9 and 30.3 times more Vitamin K than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Cooked Chinese Broccoli provide similar amounts of Vitamin B5, Vitamin B6, Vitamin C and Vitamin E per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- Both Cooked Ripe Red Tomatoes as well as Cooked Chinese Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Cooked Chinese Broccoli:
- 5 ounces of Cooked Ripe Red Tomatoes have 1.2 times more Copper and 1.2 times more Iron than Cooked Chinese Broccoli.
- While 5 oz of Cooked Chinese Broccoli contain 9.1 times more Calcium, 2 times more Magnesium, 2.5 times more Manganese, 1.5 times more Phosphorus, 2.6 times more Selenium and 2.8 times more Zinc than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Cooked Chinese Broccoli contain similar levels of Potassium and Water per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium, Selenium and Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooked Ripe Red Tomatoes have 3 times more Sugars than Cooked Chinese Broccoli.
- While 5 oz of Cooked Chinese Broccoli contain 129 times more Omega 3 and 3.6 times more Fiber than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Cooked Chinese Broccoli offer comparable quantities of Carbohydrate per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Omega 3, Fiber and Protein
- Both Cooked Ripe Red Tomatoes as well as Cooked Chinese Broccoli provide inadequate amounts of Energy and Omega 6 in five ounces.