Nutrient Comparison: Cooked Ripe Red Tomatoes VS Rice Bran Oil per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Ripe Red Tomatoes versus 5 oz of Rice Bran Oil to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Rice Bran Oil:
- 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 Rice Bran Oil.
- While 5 oz of Rice Bran Oil contain 57.7 times more Vitamin E and 8.8 times more Vitamin K than Cooked Ripe Red Tomatoes.
- 5 ounces of Rice Bran Oil 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 Rice Bran Oil have insufficient amounts of Vitamin B2 and Vitamin B12 in five ounces.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Rice Bran Oil:
- 5 ounces of Cooked Ripe Red Tomatoes have 9.7 times more Iron, more Magnesium, more Phosphorus, more Potassium and more Water than Rice Bran Oil.
- 5 ounces of Rice Bran Oil lack sufficient amounts of Iron, Magnesium, Phosphorus and Potassium
- Both Cooked Ripe Red Tomatoes as well as Rice Bran Oil 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 Rice Bran Oil.
- While 5 oz of Rice Bran Oil contain 49.1 times more Energy, 909.1 times more Fat, 1313.3 times more Saturated Fat, 800 times more Omega 3 and 795.2 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 Rice Bran Oil provide inadequate amounts of Carbohydrate
- Both Cooked Ripe Red Tomatoes as well as Rice Bran Oil provide inadequate amounts of Fiber and Protein in five ounces.