Nutrient Comparison: Cooked Ripe Red Tomatoes VS Oil-roasted Virginia Peanuts per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Ripe Red Tomatoes versus 5 oz of Oil-roasted Virginia Peanuts to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Oil-roasted Virginia Peanuts:
- 5 ounces of Cooked Ripe Red Tomatoes have more Vitamin A and more Vitamin C than Oil-roasted Virginia Peanuts.
- While 5 oz of Oil-roasted Virginia Peanuts contain 7.7 times more Vitamin B1, 5.1 times more Vitamin B2, 27.6 times more Vitamin B3, 10.8 times more Vitamin B5, 3.2 times more Vitamin B6 and 9.6 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 5 ounces of Oil-roasted Virginia Peanuts have insufficient amounts of Vitamin A and Vitamin C
- Both Cooked Ripe Red Tomatoes as well as Oil-roasted Virginia Peanuts have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Oil-roasted Virginia Peanuts:
- 5 ounces of Cooked Ripe Red Tomatoes have 43.5 times more Water than Oil-roasted Virginia Peanuts.
- While 5 oz of Oil-roasted Virginia Peanuts contain 7.8 times more Calcium, 17 times more Copper, 2.5 times more Iron, 20.9 times more Magnesium, 19.1 times more Manganese, 18.1 times more Phosphorus, 3 times more Potassium, 15 times more Selenium and 47.3 times more Zinc than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium, Selenium and Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Oil-roasted Virginia Peanuts contain 32.1 times more Energy, 442 times more Fat, 423 times more Saturated Fat, 348.6 times more Omega 6, 5 times more Carbohydrate, 12.7 times more Fiber and 27.2 times more Protein than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 6, Fiber and Protein
- Both Cooked Ripe Red Tomatoes as well as Oil-roasted Virginia Peanuts provide inadequate amounts of Omega 3 in five ounces.