Nutrient Comparison: Cooked Ripe Red Tomatoes VS Sapodilla per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Ripe Red Tomatoes versus 5 oz of Sapodilla to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Sapodilla:
- 5 ounces of Cooked Ripe Red Tomatoes have 8 times more Vitamin A, more Vitamin B1, 2.7 times more Vitamin B3, 2.1 times more Vitamin B6 and 1.6 times more Vitamin C than Sapodilla.
- While 5 oz of Raw Sapodilla contain 2 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Sapodilla provide similar amounts of Vitamin B9 per five ounces.
- 5 ounces of Sapodilla have insufficient amounts of Vitamin A, Vitamin B1 and Vitamin B3
- Both Cooked Ripe Red Tomatoes as well as Raw Sapodilla have insufficient amounts of Vitamin B2 and Vitamin B12 in five ounces.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Sapodilla:
- 5 ounces of Cooked Ripe Red Tomatoes have 2.3 times more Phosphorus and 1.2 times more Water than Sapodilla.
- While 5 oz of Raw Sapodilla contain 1.9 times more Calcium and 1.3 times more Magnesium than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Sapodilla contain similar levels of Copper, Iron and Potassium per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium
- 5 ounces of Sapodilla lack sufficient amounts of Phosphorus
- Both Cooked Ripe Red Tomatoes as well as Raw Sapodilla lack sufficient amounts of Selenium and Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Raw Sapodilla contain 4.6 times more Energy, 5 times more Carbohydrate and 7.6 times more Fiber than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy and Fiber
- Both Cooked Ripe Red Tomatoes as well as Raw Sapodilla provide inadequate amounts of Omega 3, Omega 6 and Protein in five ounces.