Nutrient Comparison: Cooked Ripe Red Tomatoes VS Baked All Varieties Winter Squash with Salt per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Ripe Red Tomatoes versus 5 oz of Baked All Varieties Winter 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 Baked All Varieties Winter Squash with Salt:
- 5 ounces of Cooked Ripe Red Tomatoes have 2.3 times more Vitamin B1, 12.7 times more Vitamin C and 4.7 times more Vitamin E than Baked All Varieties Winter Squash with Salt.
- While 5 oz of Baked All Varieties Winter Squash with Salt contain 10.9 times more Vitamin A, 3 times more Vitamin B2, 1.8 times more Vitamin B5, 2 times more Vitamin B6, 1.5 times more Vitamin B9 and 1.6 times more Vitamin K than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Baked All Varieties Winter Squash with Salt provide similar amounts of Vitamin B3 per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 5 ounces of Baked All Varieties Winter Squash with Salt have insufficient amounts of Vitamin B1 and Vitamin E
- Both Cooked Ripe Red Tomatoes as well as Baked All Varieties Winter Squash with Salt have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Baked All Varieties Winter Squash with Salt:
- 5 ounces of Cooked Ripe Red Tomatoes have 1.5 times more Iron and 1.5 times more Phosphorus than Baked All Varieties Winter Squash with Salt.
- While 5 oz of Baked All Varieties Winter Squash with Salt contain 2 times more Calcium, 1.4 times more Magnesium, 1.8 times more Manganese, 21.5 times more Sodium and 1.6 times more Zinc than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Baked All Varieties Winter Squash with Salt contain similar levels of Copper, Potassium and Water per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium and Zinc
- Both Cooked Ripe Red Tomatoes as well as Baked All Varieties Winter Squash with Salt lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Baked All Varieties Winter Squash with Salt contain 46 times more Omega 3, 2.2 times more Carbohydrate, 1.3 times more Sugars and 4 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 Baked All Varieties Winter Squash with Salt provide inadequate amounts of Energy, Omega 6 and Protein in five ounces.