Nutrient Comparison: Cooked Ripe Red Tomatoes VS Whole Blue Corn Flour per 7 oz
Compare the macro and micronutrient content in 7 oz of Cooked Ripe Red Tomatoes versus 7 oz of Whole Blue Corn Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Cooked Ripe Red Tomatoes vs Whole Blue Corn Flour:
- 7 oz of Whole-grain Blue Corn Flour contain 4.4 times more Vitamin B1, 10.5 times more Vitamin B2, 4.9 times more Vitamin B3, 4.3 times more Vitamin B5 and 5.9 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
- 7 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
Comparing minerals per 7 ounces for Cooked Ripe Red Tomatoes vs Whole Blue Corn Flour:
- 7 ounces of Cooked Ripe Red Tomatoes have 8.7 times more Water than Whole Blue Corn Flour.
- While 7 oz of Whole-grain Blue Corn Flour contain 2.1 times more Copper, 2.6 times more Iron, 12.2 times more Magnesium, 5.1 times more Manganese, 9.4 times more Phosphorus, 1.7 times more Potassium, 4.4 times more Selenium and 16 times more Zinc than Cooked Ripe Red Tomatoes.
- 7 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Selenium and Zinc
- Both Cooked Ripe Red Tomatoes as well as Whole-grain Blue Corn Flour lack sufficient amounts of Calcium in seven ounces.
Comparison of macro-nutrients per 7 ounces:
- 7 oz of Whole-grain Blue Corn Flour contain 20.2 times more Energy, 46.3 times more Fat, 18.4 times more Carbohydrate, 12 times more Fiber and 9.2 times more Protein than Cooked Ripe Red Tomatoes.
- 7 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Fiber and Protein