Nutrient Comparison: Tomatoes VS Baked Acorn Winter Squash with Salt per 5 oz
Compare the macro and micronutrient content in 5 oz of Tomatoes versus 5 oz of Baked Acorn Winter Squash with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Tomatoes vs Baked Acorn Winter Squash with Salt:
- 5 ounces of Tomatoes have 2 times more Vitamin A and 1.3 times more Vitamin C than Baked Acorn Winter Squash with Salt.
- While 5 oz of Baked Acorn Winter Squash with Salt contain 4.5 times more Vitamin B1, 1.5 times more Vitamin B3, 5.7 times more Vitamin B5, 2.4 times more Vitamin B6 and 1.3 times more Vitamin B9 than Raw Ripe Red Tomatoes.
- 5 ounces of Tomatoes have insufficient amounts of Vitamin B5
- Both Raw Ripe Red Tomatoes as well as Baked Acorn Winter Squash with Salt have insufficient amounts of Vitamin B2, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Tomatoes vs Baked Acorn Winter Squash with Salt:
- 5 oz of Baked Acorn Winter Squash with Salt contain 4.4 times more Calcium, 1.5 times more Copper, 3.4 times more Iron, 3.9 times more Magnesium, 2.1 times more Manganese, 1.9 times more Phosphorus, 1.8 times more Potassium and 48 times more Sodium than Raw Ripe Red Tomatoes.
- Both Tomatoes and Baked Acorn Winter Squash with Salt contain similar levels of Water per five ounces.
- 5 ounces of Tomatoes lack sufficient amounts of Calcium
- Both Raw Ripe Red Tomatoes as well as Baked Acorn Winter Squash with Salt lack sufficient amounts of Selenium and Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Baked Acorn Winter Squash with Salt contain 12.3 times more Omega 3, 3.7 times more Carbohydrate, 3.7 times more Fiber and 1.3 times more Protein than Raw Ripe Red Tomatoes.
- 5 ounces of Tomatoes provide inadequate amounts of Omega 3 and Protein
- Both Raw Ripe Red Tomatoes as well as Baked Acorn Winter Squash with Salt provide inadequate amounts of Energy and Omega 6 in five ounces.