Nutrient Comparison: Cooked Ripe Red Tomatoes VS Boiled Frozen Butternut 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 Boiled Frozen Butternut 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 Boiled Frozen Butternut Winter Squash with Salt:
- 5 ounces of Cooked Ripe Red Tomatoes have 6.5 times more Vitamin C than Boiled Frozen Butternut Winter Squash with Salt.
- While 5 oz of Boiled Frozen Butternut Winter Squash with Salt contain 7 times more Vitamin A, 1.4 times more Vitamin B1 and 1.8 times more Vitamin B2 than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Boiled Frozen Butternut Winter Squash with Salt provide similar amounts of Vitamin B3, Vitamin B5, Vitamin B6 and Vitamin B9 per five ounces.
- 5 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- Both Cooked Ripe Red Tomatoes as well as Boiled Frozen Butternut 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 Boiled Frozen Butternut Winter Squash with Salt:
- 5 ounces of Cooked Ripe Red Tomatoes have 2.1 times more Copper, 2 times more Phosphorus and 1.6 times more Potassium than Boiled Frozen Butternut Winter Squash with Salt.
- While 5 oz of Boiled Frozen Butternut Winter Squash with Salt contain 1.6 times more Manganese and 21.6 times more Sodium than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Boiled Frozen Butternut Winter Squash with Salt contain similar levels of Iron, Magnesium and Water per five ounces.
- Both Cooked Ripe Red Tomatoes as well as Boiled Frozen Butternut Winter Squash with Salt lack sufficient amounts of Calcium, Selenium and Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Boiled Frozen Butternut Winter Squash with Salt contain 2.5 times more Carbohydrate and 1.3 times more Protein than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Protein
- Both Cooked Ripe Red Tomatoes as well as Boiled Frozen Butternut Winter Squash with Salt provide inadequate amounts of Energy, Omega 3 and Omega 6 in five ounces.