Nutrient Comparison: Cooked Ripe Red Tomatoes VS Boiled Hyacinth Beans with Salt per 7 oz
Compare the macro and micronutrient content in 7 oz of Cooked Ripe Red Tomatoes versus 7 oz of Boiled Hyacinth Beans with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Cooked Ripe Red Tomatoes vs Boiled Hyacinth Beans with Salt:
- 7 ounces of Cooked Ripe Red Tomatoes have more Vitamin A, 1.3 times more Vitamin B3, 2.1 times more Vitamin B6, 3.3 times more Vitamin B9 and more Vitamin C than Boiled Hyacinth Beans with Salt.
- While 7 oz of Boiled Hyacinth Beans with Salt contain 7.5 times more Vitamin B1, 1.7 times more Vitamin B2 and 2.4 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
- 7 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 7 ounces of Boiled Hyacinth Beans with Salt have insufficient amounts of Vitamin A, Vitamin B9 and Vitamin C
- Both Cooked Ripe Red Tomatoes as well as Boiled Hyacinth Beans with Salt have insufficient amounts of Vitamin B12 and Vitamin D in seven ounces.
Comparing minerals per 7 ounces for Cooked Ripe Red Tomatoes vs Boiled Hyacinth Beans with Salt:
- 7 ounces of Cooked Ripe Red Tomatoes have 1.4 times more Water than Boiled Hyacinth Beans with Salt.
- While 7 oz of Boiled Hyacinth Beans with Salt contain 3.6 times more Calcium, 4.5 times more Copper, 6.7 times more Iron, 9.1 times more Magnesium, 4.6 times more Manganese, 4.3 times more Phosphorus, 1.5 times more Potassium, 5.6 times more Selenium, 22.1 times more Sodium and 20.4 times more Zinc than Cooked Ripe Red Tomatoes.
- 7 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium, Selenium and Zinc
Comparison of macro-nutrients per 7 ounces:
- 7 oz of Boiled Hyacinth Beans with Salt contain 6.5 times more Energy, 5.2 times more Carbohydrate and 8.6 times more Protein than Cooked Ripe Red Tomatoes.
- 7 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy and Protein
- Both Cooked Ripe Red Tomatoes as well as Boiled Hyacinth Beans with Salt provide inadequate amounts of Omega 6 in seven ounces.