Nutrient Comparison: Cooked Frozen Brussels Sprouts with Salt VS Cooked Ripe Red Tomatoes per 7 oz
Compare the macro and micronutrient content in 7 oz of Cooked Frozen Brussels Sprouts with Salt versus 7 oz of Cooked Ripe Red Tomatoes to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Cooked Frozen Brussels Sprouts with Salt vs Cooked Ripe Red Tomatoes:
- 7 ounces of Cooked Frozen Brussels Sprouts with Salt have 1.9 times more Vitamin A, 2.9 times more Vitamin B1, 5.1 times more Vitamin B2, 2.7 times more Vitamin B5, 3.7 times more Vitamin B6, 7.8 times more Vitamin B9, 2 times more Vitamin C and 69.1 times more Vitamin K than Cooked Ripe Red Tomatoes.
- Both Cooked Frozen Brussels Sprouts with Salt and Cooked Ripe Red Tomatoes provide similar amounts of Vitamin B3 and Vitamin E per seven ounces.
- 7 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- Both Boiled Frozen Brussels Sprouts, drained with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in seven ounces.
Comparing minerals per 7 ounces for Cooked Frozen Brussels Sprouts with Salt vs Cooked Ripe Red Tomatoes:
- 7 ounces of Cooked Frozen Brussels Sprouts with Salt have 2.4 times more Calcium, 2 times more Magnesium, 2 times more Manganese, 2 times more Phosphorus, 1.3 times more Potassium, 23.5 times more Sodium and 1.7 times more Zinc than Cooked Ripe Red Tomatoes.
- While 7 oz of Cooked Ripe Red Tomatoes contain 2.2 times more Copper and 1.4 times more Iron than Boiled Frozen Brussels Sprouts, drained with Salt.
- Both Cooked Frozen Brussels Sprouts with Salt and Cooked Ripe Red Tomatoes contain similar levels of Water per seven ounces.
- 7 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium and Zinc
- Both Boiled Frozen Brussels Sprouts, drained with Salt as well as Cooked Ripe Red Tomatoes lack sufficient amounts of Selenium in seven ounces.
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Cooked Frozen Brussels Sprouts with Salt have 64.5 times more Omega 3, 2.1 times more Carbohydrate, 5.9 times more Fiber and 3.8 times more Protein than Cooked Ripe Red Tomatoes.
- Both Cooked Frozen Brussels Sprouts with Salt and Cooked Ripe Red Tomatoes offer comparable quantities of Sugars per seven ounces.
- 7 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Omega 3, Fiber and Protein
- Both Boiled Frozen Brussels Sprouts, drained with Salt as well as Cooked Ripe Red Tomatoes provide inadequate amounts of Energy and Omega 6 in seven ounces.