Nutrient Comparison: Cooked Ripe Red Tomatoes VS Rosemary per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Ripe Red Tomatoes versus 5 oz of Rosemary to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Rosemary:
- 5 oz of Fresh Rosemary contain 6.1 times more Vitamin A, 6.9 times more Vitamin B2, 1.7 times more Vitamin B3, 6.2 times more Vitamin B5, 4.3 times more Vitamin B6 and 8.4 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Rosemary 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
- Both Cooked Ripe Red Tomatoes as well as Fresh Rosemary have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Rosemary:
- 5 ounces of Cooked Ripe Red Tomatoes have 1.4 times more Water than Rosemary.
- While 5 oz of Fresh Rosemary contain 28.8 times more Calcium, 4 times more Copper, 9.8 times more Iron, 10.1 times more Magnesium, 9.1 times more Manganese, 2.4 times more Phosphorus, 3.1 times more Potassium and 6.6 times more Zinc than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium and Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Fresh Rosemary contain 7.3 times more Energy, 53.3 times more Fat, 189.2 times more Saturated Fat, 207 times more Omega 3, 10.6 times more Omega 6, 5.2 times more Carbohydrate, 20.1 times more Fiber and 3.5 times more Protein than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein