Nutrient Comparison: Cooked Ripe Red Tomatoes VS Boiled Chinese Cabbage with Salt per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Ripe Red Tomatoes versus 5 oz of Boiled Chinese Cabbage with Salt 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 Chinese Cabbage with Salt:
- 5 ounces of Cooked Ripe Red Tomatoes have 1.2 times more Vitamin B3, 1.6 times more Vitamin B5 and 6.2 times more Vitamin E than Boiled Chinese Cabbage with Salt.
- While 5 oz of Boiled and Drained Chinese Cabbage with Salt contain 8.8 times more Vitamin A, 2.9 times more Vitamin B2, 2.1 times more Vitamin B6, 3.2 times more Vitamin B9 and 12.1 times more Vitamin K than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Boiled Chinese Cabbage with Salt provide similar amounts of Vitamin B1 and Vitamin C per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 5 ounces of Boiled Chinese Cabbage with Salt have insufficient amounts of Vitamin B5 and Vitamin E
- Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Chinese Cabbage with Salt have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Boiled Chinese Cabbage with Salt:
- 5 ounces of Cooked Ripe Red Tomatoes have 3.9 times more Copper than Boiled Chinese Cabbage with Salt.
- While 5 oz of Boiled and Drained Chinese Cabbage with Salt contain 8.5 times more Calcium, 1.5 times more Iron, 1.4 times more Manganese, 1.7 times more Potassium and 24.5 times more Sodium than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Boiled Chinese Cabbage with Salt contain similar levels of Magnesium, Phosphorus and Water per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium
- Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Chinese Cabbage with Salt 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 2.3 times more Carbohydrate and 3 times more Sugars than Boiled Chinese Cabbage with Salt.
- While 5 oz of Boiled and Drained Chinese Cabbage with Salt contain 20.5 times more Omega 3, 1.4 times more Fiber and 1.6 times more Protein than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Omega 3, Fiber and Protein
- 5 ounces of Boiled Chinese Cabbage with Salt provide inadequate amounts of Carbohydrate
- Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Chinese Cabbage with Salt provide inadequate amounts of Energy and Omega 6 in five ounces.