Nutrient Comparison: Cooked Ripe Red Tomatoes VS Buckwheat per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Ripe Red Tomatoes versus 5 oz of Buckwheat to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Buckwheat:
- 5 ounces of Cooked Ripe Red Tomatoes have more Vitamin A and more Vitamin C than Buckwheat.
- While 5 oz of Buckwheat contain 2.8 times more Vitamin B1, 19.3 times more Vitamin B2, 13.2 times more Vitamin B3, 9.5 times more Vitamin B5, 2.7 times more Vitamin B6 and 2.3 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 5 ounces of Buckwheat have insufficient amounts of Vitamin A and Vitamin C
- Both Cooked Ripe Red Tomatoes as well as Buckwheat have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Buckwheat:
- 5 ounces of Cooked Ripe Red Tomatoes have 9.7 times more Water than Buckwheat.
- While 5 oz of Buckwheat contain 14.7 times more Copper, 3.2 times more Iron, 25.7 times more Magnesium, 12.4 times more Manganese, 12.4 times more Phosphorus, 2.1 times more Potassium, 16.6 times more Selenium and 17.1 times more Zinc than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Selenium and Zinc
- Both Cooked Ripe Red Tomatoes as well as Buckwheat lack sufficient amounts of Calcium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Buckwheat contain 19.1 times more Energy, 30.9 times more Fat, 49.4 times more Saturated Fat, 39 times more Omega 3, 22.9 times more Omega 6, 17.8 times more Carbohydrate, 14.3 times more Fiber and 13.9 times more Protein than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein