Nutrient Comparison: Cooked Ripe Red Tomatoes VS TVP per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Ripe Red Tomatoes versus 5 oz of TVP to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs TVP:
- 5 ounces of Cooked Ripe Red Tomatoes have 12 times more Vitamin A, more Vitamin C and 2.8 times more Vitamin E than TVP.
- While 5 oz of Textured Vegetable Protein, Dry contain 16.7 times more Vitamin B1, 13.6 times more Vitamin B2, 3.6 times more Vitamin B3, 6.3 times more Vitamin B6, 23.1 times more Vitamin B9 and 1.5 times more Vitamin K than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 5 ounces of TVP have insufficient amounts of Vitamin A, Vitamin C and Vitamin E
- Both Cooked Ripe Red Tomatoes as well as Textured Vegetable Protein, Dry have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs TVP:
- 5 ounces of Cooked Ripe Red Tomatoes have 13.5 times more Water than TVP.
- While 5 oz of Textured Vegetable Protein, Dry contain 23.6 times more Calcium, 20 times more Copper, 14.7 times more Iron, 33.3 times more Magnesium, 38.1 times more Manganese, 25.4 times more Phosphorus, 11.5 times more Potassium, 44 times more Selenium, 2.7 times more Sodium and 40 times more Zinc than Cooked Ripe Red Tomatoes.
- 5 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium, Selenium and Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Textured Vegetable Protein, Dry contain 18.3 times more Energy, 50 times more Omega 3, 9.5 times more Omega 6, 8 times more Carbohydrate, 3.8 times more Sugars, 20.9 times more Fiber and 52.6 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