Nutrient Comparison: Cooked Ripe Red Tomatoes VS Freshly Harvest Common Cabbage per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Ripe Red Tomatoes versus 5 oz of Freshly Harvest Common Cabbage to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Freshly Harvest Common Cabbage:
- 5 ounces of Cooked Ripe Red Tomatoes have 4 times more Vitamin A and 1.8 times more Vitamin B3 than Freshly Harvest Common Cabbage.
- While 5 oz of Raw Freshly Harvest Common Cabbage contain 1.4 times more Vitamin B1, 1.4 times more Vitamin B2, 4.4 times more Vitamin B9 and 2.2 times more Vitamin C than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Freshly Harvest Common Cabbage provide similar amounts of Vitamin B5 and Vitamin B6 per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 5 ounces of Freshly Harvest Common Cabbage have insufficient amounts of Vitamin A and Vitamin B3
- Both Cooked Ripe Red Tomatoes as well as Raw Freshly Harvest Common Cabbage have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Freshly Harvest Common Cabbage:
- 5 ounces of Cooked Ripe Red Tomatoes have 3.3 times more Copper, 1.2 times more Iron and 1.2 times more Phosphorus than Freshly Harvest Common Cabbage.
- While 5 oz of Raw Freshly Harvest Common Cabbage contain 4.3 times more Calcium, 1.7 times more Magnesium and 1.5 times more Manganese than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Freshly Harvest Common Cabbage contain similar levels of Potassium 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 Raw Freshly Harvest Common Cabbage lack sufficient amounts of Selenium and Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Raw Freshly Harvest Common Cabbage contain 23 times more Omega 3, 1.3 times more Carbohydrate, 3.3 times more Fiber and 1.3 times more Protein than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Omega 3, Fiber and Protein
- Both Cooked Ripe Red Tomatoes as well as Raw Freshly Harvest Common Cabbage provide inadequate amounts of Energy and Omega 6 in five ounces.