Nutrient Comparison: Cooked Ripe Red Tomatoes VS Pickled Cabbage, Japanese Style per 7 oz
Compare the macro and micronutrient content in 7 oz of Cooked Ripe Red Tomatoes versus 7 oz of Pickled Cabbage, Japanese Style to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Cooked Ripe Red Tomatoes vs Pickled Cabbage, Japanese Style:
- 7 ounces of Cooked Ripe Red Tomatoes have 2.7 times more Vitamin A, more Vitamin B1, 3 times more Vitamin B3, 32.6 times more Vitamin C and 4.7 times more Vitamin E than Pickled Cabbage, Japanese Style.
- While 7 oz of Pickled Fresh Japanese Style Cabbage contain 1.8 times more Vitamin B2, 1.6 times more Vitamin B5, 1.3 times more Vitamin B6, 3.2 times more Vitamin B9 and 45 times more Vitamin K than Cooked Ripe Red Tomatoes.
- 7 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 7 ounces of Pickled Cabbage, Japanese Style have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin C and Vitamin E
- Both Cooked Ripe Red Tomatoes as well as Pickled Fresh Japanese Style Cabbage have insufficient amounts of Vitamin B12 and Vitamin D in seven ounces.
Comparing minerals per 7 ounces for Cooked Ripe Red Tomatoes vs Pickled Cabbage, Japanese Style:
- 7 ounces of Cooked Ripe Red Tomatoes have 3 times more Copper and 1.4 times more Iron than Pickled Cabbage, Japanese Style.
- While 7 oz of Pickled Fresh Japanese Style Cabbage contain 4.4 times more Calcium, 1.3 times more Magnesium, 2.3 times more Manganese, 1.5 times more Phosphorus, 3.9 times more Potassium and 25.2 times more Sodium than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Pickled Cabbage, Japanese Style contain similar levels of Water per seven ounces.
- 7 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium
- Both Cooked Ripe Red Tomatoes as well as Pickled Fresh Japanese Style Cabbage lack sufficient amounts of Selenium and Zinc in seven ounces.
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Cooked Ripe Red Tomatoes have 1.9 times more Sugars than Pickled Cabbage, Japanese Style.
- While 7 oz of Pickled Fresh Japanese Style Cabbage contain 1.4 times more Carbohydrate, 4.4 times more Fiber and 1.7 times more Protein than Cooked Ripe Red Tomatoes.
- 7 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Fiber and Protein
- Both Cooked Ripe Red Tomatoes as well as Pickled Fresh Japanese Style Cabbage provide inadequate amounts of Energy, Omega 3 and Omega 6 in seven ounces.