Nutrient Comparison: Cooked Ripe Red Tomatoes VS Groundcherries per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Ripe Red Tomatoes versus 5 oz of Groundcherries to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Groundcherries:
- 5 ounces of Cooked Ripe Red Tomatoes have 2.1 times more Vitamin C than Groundcherries.
- While 5 oz of Raw Groundcherries contain 1.5 times more Vitamin A, 3.1 times more Vitamin B1, 1.8 times more Vitamin B2 and 5.3 times more Vitamin B3 than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- Both Cooked Ripe Red Tomatoes as well as Raw Groundcherries have insufficient amounts of Vitamin B12 in five ounces.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Groundcherries:
- 5 oz of Raw Groundcherries contain 1.5 times more Iron and 1.4 times more Phosphorus than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Groundcherries contain similar levels of Water per five ounces.
- Both Cooked Ripe Red Tomatoes as well as Raw Groundcherries lack sufficient amounts of Calcium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Raw Groundcherries contain 2.8 times more Carbohydrate and 2 times more Protein than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Protein
- Both Cooked Ripe Red Tomatoes as well as Raw Groundcherries provide inadequate amounts of Energy in five ounces.