Nutrient Comparison: Cooked Ripe Red Tomatoes VS Figs per 7 oz
Compare the macro and micronutrient content in 7 oz of Cooked Ripe Red Tomatoes versus 7 oz of Figs to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Cooked Ripe Red Tomatoes vs Figs:
- 7 ounces of Cooked Ripe Red Tomatoes have 3.4 times more Vitamin A, 1.3 times more Vitamin B3, 2.2 times more Vitamin B9, 11.4 times more Vitamin C and 5.1 times more Vitamin E than Figs.
- While 7 oz of Raw Figs contain 1.7 times more Vitamin B1, 2.3 times more Vitamin B2, 2.3 times more Vitamin B5, 1.4 times more Vitamin B6 and 1.7 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 Figs have insufficient amounts of Vitamin A, Vitamin B9 and Vitamin E
- Both Cooked Ripe Red Tomatoes as well as Raw Figs have insufficient amounts of Vitamin B12 and Vitamin D in seven ounces.
Comparing minerals per 7 ounces for Cooked Ripe Red Tomatoes vs Figs:
- 7 ounces of Cooked Ripe Red Tomatoes have 1.8 times more Iron and 2 times more Phosphorus than Figs.
- While 7 oz of Raw Figs contain 3.2 times more Calcium and 1.9 times more Magnesium than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Figs contain similar levels of Copper, Manganese, Potassium and Water per seven ounces.
- 7 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium
- Both Cooked Ripe Red Tomatoes as well as Raw Figs lack sufficient amounts of Selenium and Zinc in seven ounces.
Comparison of macro-nutrients per 7 ounces:
- 7 oz of Raw Figs contain 4.1 times more Energy, 4.8 times more Carbohydrate, 6.5 times more Sugars and 4.1 times more Fiber than Cooked Ripe Red Tomatoes.
- 7 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy and Fiber
- Both Cooked Ripe Red Tomatoes as well as Raw Figs provide inadequate amounts of Omega 3, Omega 6 and Protein in seven ounces.