Nutrient Comparison: Tomato Puree VS Cooked Chinese Broccoli per 7 oz
Compare the macro and micronutrient content in 7 oz of Tomato Puree versus 7 oz of Cooked Chinese Broccoli to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Tomato Puree vs Cooked Chinese Broccoli:
- 7 ounces of Tomato Puree have 3.4 times more Vitamin B3, 2.8 times more Vitamin B5, 1.8 times more Vitamin B6 and 4.1 times more Vitamin E than Cooked Chinese Broccoli.
- While 7 oz of Cooked Chinese Broccoli contain 3.2 times more Vitamin A, 3.8 times more Vitamin B1, 1.8 times more Vitamin B2, 9 times more Vitamin B9, 2.7 times more Vitamin C and 24.9 times more Vitamin K than Canned Tomato Puree.
- Both Canned Tomato Puree as well as Cooked Chinese Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in seven ounces.
Comparing minerals per 7 ounces for Tomato Puree vs Cooked Chinese Broccoli:
- 7 ounces of Tomato Puree have 4.7 times more Copper, 3.2 times more Iron, 1.3 times more Magnesium and 1.7 times more Potassium than Cooked Chinese Broccoli.
- While 7 oz of Cooked Chinese Broccoli contain 5.6 times more Calcium, 1.6 times more Manganese and 1.9 times more Selenium than Canned Tomato Puree.
- Both Tomato Puree and Cooked Chinese Broccoli contain similar levels of Phosphorus, Zinc and Water per seven ounces.
- 7 ounces of Tomato Puree lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Tomato Puree have 2.4 times more Carbohydrate, 5.8 times more Sugars and 1.4 times more Protein than Cooked Chinese Broccoli.
- While 7 oz of Cooked Chinese Broccoli contain 64.5 times more Omega 3 and 1.3 times more Fiber than Canned Tomato Puree.
- 7 ounces of Tomato Puree provide inadequate amounts of Omega 3
- Both Canned Tomato Puree as well as Cooked Chinese Broccoli provide inadequate amounts of Energy and Omega 6 in seven ounces.