Nutrient Comparison: Stewed Tomatoes VS Cooked Broccoli Raab per 5 oz
Compare the macro and micronutrient content in 5 oz of Stewed Tomatoes versus 5 oz of Cooked Broccoli Raab to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Stewed Tomatoes vs Cooked Broccoli Raab:
- 5 oz of Cooked Broccoli Raab contain 6.9 times more Vitamin A, 1.6 times more Vitamin B1, 1.8 times more Vitamin B2, 1.8 times more Vitamin B3, 1.8 times more Vitamin B5, 2.6 times more Vitamin B6, 6.5 times more Vitamin B9 and 2 times more Vitamin C than Stewed Ripe Red Tomatoes.
- Both Stewed Ripe Red Tomatoes as well as Cooked Broccoli Raab have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Stewed Tomatoes vs Cooked Broccoli Raab:
- 5 ounces of Stewed Tomatoes have 1.3 times more Copper and 8.1 times more Sodium than Cooked Broccoli Raab.
- While 5 oz of Cooked Broccoli Raab contain 4.5 times more Calcium, 1.8 times more Magnesium, 2 times more Manganese, 2.2 times more Phosphorus, 1.4 times more Potassium and 3 times more Zinc than Stewed Ripe Red Tomatoes.
- Both Stewed Tomatoes and Cooked Broccoli Raab contain similar levels of Iron, Selenium and Water per five ounces.
- 5 ounces of Stewed Tomatoes lack sufficient amounts of Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Stewed Tomatoes have 3.2 times more Energy, 5.2 times more Fat, 27.1 times more Omega 6 and 4.2 times more Carbohydrate than Cooked Broccoli Raab.
- While 5 oz of Cooked Broccoli Raab contain 5.3 times more Omega 3, 1.6 times more Fiber and 2 times more Protein than Stewed Ripe Red Tomatoes.
- 5 ounces of Cooked Broccoli Raab provide inadequate amounts of Energy and Omega 6