Nutrient Comparison: Cooked Ripe Red Tomatoes VS Pitanga per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Ripe Red Tomatoes versus 5 oz of Pitanga to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Pitanga:
- 5 ounces of Cooked Ripe Red Tomatoes have 1.8 times more Vitamin B3 than Pitanga.
- While 5 oz of Raw Pitanga contain 3.1 times more Vitamin A and 1.8 times more Vitamin B2 than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Pitanga provide similar amounts of Vitamin B1 and Vitamin C per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 5 ounces of Pitanga have insufficient amounts of Vitamin B3
- Both Cooked Ripe Red Tomatoes as well as Raw Pitanga have insufficient amounts of Vitamin B12 in five ounces.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Pitanga:
- 5 ounces of Cooked Ripe Red Tomatoes have 3.4 times more Iron, 2.5 times more Phosphorus and 2.1 times more Potassium than Pitanga.
- While 5 oz of Raw Pitanga contain 1.3 times more Magnesium than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Pitanga contain similar levels of Water per five ounces.
- 5 ounces of Pitanga lack sufficient amounts of Phosphorus
- Both Cooked Ripe Red Tomatoes as well as Raw Pitanga lack sufficient amounts of Calcium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Raw Pitanga contain 1.9 times more Carbohydrate than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes as well as Raw Pitanga provide inadequate amounts of Energy and Protein in five ounces.