Nutrient Comparison: Navel Oranges VS Cooked Ripe Red Tomatoes with Salt per 7 oz
Compare the macro and micronutrient content in 7 oz of Navel Oranges versus 7 oz of Cooked Ripe Red Tomatoes with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Navel Oranges vs Cooked Ripe Red Tomatoes with Salt:
- 7 ounces of Navel Oranges have 1.9 times more Vitamin B1, 2.3 times more Vitamin B2, 2 times more Vitamin B5, 2.6 times more Vitamin B9 and 2.6 times more Vitamin C than Cooked Ripe Red Tomatoes with Salt.
- While 7 oz of Cooked Ripe Red Tomatoes with Salt contain 2 times more Vitamin A, 1.3 times more Vitamin B3, 3.7 times more Vitamin E and more Vitamin K than Raw Navel Oranges.
- Both Navel Oranges and Cooked Ripe Red Tomatoes with Salt provide similar amounts of Vitamin B6 per seven ounces.
- 7 ounces of Navel Oranges have insufficient amounts of Vitamin A, Vitamin E and Vitamin K
- 7 ounces of Cooked Ripe Red Tomatoes with Salt have insufficient amounts of Vitamin B2
- Both Raw Navel Oranges as well as Cooked Ripe Red Tomatoes with Salt have insufficient amounts of Vitamin B12 and Vitamin D in seven ounces.
Comparing minerals per 7 ounces for Navel Oranges vs Cooked Ripe Red Tomatoes with Salt:
- 7 ounces of Navel Oranges have 3.9 times more Calcium and 1.2 times more Magnesium than Cooked Ripe Red Tomatoes with Salt.
- While 7 oz of Cooked Ripe Red Tomatoes with Salt contain 1.9 times more Copper, 5.2 times more Iron, 3.6 times more Manganese, 1.3 times more Potassium and 247 times more Sodium than Raw Navel Oranges.
- Both Navel Oranges and Cooked Ripe Red Tomatoes with Salt contain similar levels of Phosphorus and Water per seven ounces.
- 7 ounces of Navel Oranges lack sufficient amounts of Iron and Manganese
- 7 ounces of Cooked Ripe Red Tomatoes with Salt lack sufficient amounts of Calcium
- Both Raw Navel Oranges as well as Cooked Ripe Red Tomatoes with Salt lack sufficient amounts of Zinc in seven ounces.
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Navel Oranges have 3.1 times more Carbohydrate, 3.4 times more Sugars, 1.7 times more Fructose and 3.1 times more Fiber than Cooked Ripe Red Tomatoes with Salt.
- 7 ounces of Cooked Ripe Red Tomatoes with Salt provide inadequate amounts of Fiber
- Both Raw Navel Oranges as well as Cooked Ripe Red Tomatoes with Salt provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in seven ounces.