Nutrient Comparison: Baked All Varieties Winter Squash with Salt VS Cooked Ripe Red Tomatoes per 7 oz
Compare the macro and micronutrient content in 7 oz of Baked All Varieties Winter Squash 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 Baked All Varieties Winter Squash with Salt vs Cooked Ripe Red Tomatoes:
- 7 ounces of Baked All Varieties Winter Squash with Salt have 10.9 times more Vitamin A, 3 times more Vitamin B2, 1.8 times more Vitamin B5, 2 times more Vitamin B6, 1.5 times more Vitamin B9 and 1.6 times more Vitamin K than Cooked Ripe Red Tomatoes.
- While 7 oz of Cooked Ripe Red Tomatoes contain 2.3 times more Vitamin B1, 12.7 times more Vitamin C and 4.7 times more Vitamin E than Baked All Varieties Winter Squash with Salt.
- Both Baked All Varieties Winter Squash with Salt and Cooked Ripe Red Tomatoes provide similar amounts of Vitamin B3 per seven ounces.
- 7 ounces of Baked All Varieties Winter Squash with Salt have insufficient amounts of Vitamin B1 and Vitamin E
- 7 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- Both Baked All Varieties Winter Squash 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 Baked All Varieties Winter Squash with Salt vs Cooked Ripe Red Tomatoes:
- 7 ounces of Baked All Varieties Winter Squash with Salt have 2 times more Calcium, 1.4 times more Magnesium, 1.8 times more Manganese, 21.5 times more Sodium and 1.6 times more Zinc than Cooked Ripe Red Tomatoes.
- While 7 oz of Cooked Ripe Red Tomatoes contain 1.5 times more Iron and 1.5 times more Phosphorus than Baked All Varieties Winter Squash with Salt.
- Both Baked All Varieties Winter Squash with Salt and Cooked Ripe Red Tomatoes contain similar levels of Copper, Potassium and Water per seven ounces.
- 7 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium and Zinc
- Both Baked All Varieties Winter Squash 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 Baked All Varieties Winter Squash with Salt have 46 times more Omega 3, 2.2 times more Carbohydrate, 1.3 times more Sugars and 4 times more Fiber than Cooked Ripe Red Tomatoes.
- 7 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Omega 3 and Fiber
- Both Baked All Varieties Winter Squash with Salt as well as Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 6 and Protein in seven ounces.