Nutrient Comparison: Cooked Ripe Red Tomatoes VS Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Ripe Red Tomatoes versus 5 oz of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying:
- 5 ounces of Cooked Ripe Red Tomatoes have more Vitamin A, more Vitamin B1, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying.
- While 5 oz of Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying contain 30.5 times more Vitamin E and 43.6 times more Vitamin K than Cooked Ripe Red Tomatoes.
- 5 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin C
- Both Cooked Ripe Red Tomatoes as well as Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying have insufficient amounts of Vitamin B2 and Vitamin B12 in five ounces.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying:
- 5 ounces of Cooked Ripe Red Tomatoes have more Copper, more Iron, more Magnesium, more Manganese, more Phosphorus, more Potassium and more Water than Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying.
- 5 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying lack sufficient amounts of Copper, Iron, Magnesium, Manganese, Phosphorus and Potassium
- Both Cooked Ripe Red Tomatoes as well as Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying lack sufficient amounts of Calcium, Selenium and Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooked Ripe Red Tomatoes have more Carbohydrate and more Sugars than Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying.
- While 5 oz of Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying contain 49.1 times more Energy, 909.1 times more Fat, 507.7 times more Saturated Fat, 3198.5 times more Omega 3 and 426.5 times more Omega 6 than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3 and Omega 6
- 5 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying provide inadequate amounts of Carbohydrate
- Both Cooked Ripe Red Tomatoes as well as Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying provide inadequate amounts of Fiber and Protein in five ounces.