Nutrient Comparison: Cooked Ripe Red Tomatoes VS Boiled Butterbur per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Ripe Red Tomatoes versus 5 oz of Boiled Butterbur to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Boiled Butterbur:
- 5 ounces of Cooked Ripe Red Tomatoes have 24 times more Vitamin A, 3.6 times more Vitamin B1, 5.3 times more Vitamin B3, 7.2 times more Vitamin B5, 1.5 times more Vitamin B6, 3.3 times more Vitamin B9 and 1.2 times more Vitamin C than Boiled Butterbur.
- 5 ounces of Boiled Butterbur have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin B5 and Vitamin B9
- Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Butterbur have insufficient amounts of Vitamin B2, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Boiled Butterbur:
- 5 ounces of Cooked Ripe Red Tomatoes have 1.3 times more Copper, 6.8 times more Iron and 4 times more Phosphorus than Boiled Butterbur.
- While 5 oz of Boiled and Drained Butterbur contain 5.4 times more Calcium, 1.5 times more Manganese and 1.6 times more Potassium than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Boiled Butterbur contain similar levels of Water per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium
- 5 ounces of Boiled Butterbur lack sufficient amounts of Iron, Magnesium and Phosphorus
- Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Butterbur lack sufficient amounts of Selenium and Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooked Ripe Red Tomatoes have 1.9 times more Carbohydrate than Boiled Butterbur.
- 5 ounces of Boiled Butterbur provide inadequate amounts of Carbohydrate
- Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Butterbur provide inadequate amounts of Energy and Protein in five ounces.