Nutrient Comparison: Cooked Ripe Red Tomatoes VS Boiled Scallop Summer Squash with Salt per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Ripe Red Tomatoes versus 5 oz of Boiled Scallop Summer Squash with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Boiled Scallop Summer Squash with Salt:
- 5 ounces of Cooked Ripe Red Tomatoes have 6 times more Vitamin A, 1.6 times more Vitamin B5, 2.1 times more Vitamin C and 4.7 times more Vitamin E than Boiled Scallop Summer Squash with Salt.
- While 5 oz of Boiled and Drained Scallop Summer Squash with Salt contain 1.4 times more Vitamin B1, 1.6 times more Vitamin B9 and 1.3 times more Vitamin K than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Boiled Scallop Summer Squash with Salt provide similar amounts of Vitamin B3 and Vitamin B6 per five ounces.
- 5 ounces of Boiled Scallop Summer Squash with Salt have insufficient amounts of Vitamin A, Vitamin B5 and Vitamin E
- Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Scallop Summer Squash with Salt have insufficient amounts of Vitamin B2, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Boiled Scallop Summer Squash with Salt:
- 5 ounces of Cooked Ripe Red Tomatoes have 2.1 times more Iron and 1.6 times more Potassium than Boiled Scallop Summer Squash with Salt.
- While 5 oz of Boiled and Drained Scallop Summer Squash with Salt contain 2.1 times more Magnesium, 21.5 times more Sodium and 1.7 times more Zinc than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Boiled Scallop Summer Squash with Salt contain similar levels of Copper, Manganese, Phosphorus and Water per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Zinc
- Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Scallop Summer Squash with Salt lack sufficient amounts of Calcium and Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooked Ripe Red Tomatoes have 1.2 times more Carbohydrate and 1.7 times more Sugars than Boiled Scallop Summer Squash with Salt.
- While 5 oz of Boiled and Drained Scallop Summer Squash with Salt contain 22.5 times more Omega 3 and 2.7 times more Fiber than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Omega 3 and Fiber
- Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Scallop Summer Squash with Salt provide inadequate amounts of Energy, Omega 6 and Protein in five ounces.