Comparing Nutrients in 7 ounces Cooked Ripe Red Tomatoes VS Frozen Naranjilla Pulp

Macros Ratio

	Protein	Fat	Carbs
Cooked Ripe Red Tomatoes	18%	5%	77%
Frozen Naranjilla Pulp	6%	7%	87%

Macro Nutrients

	Cooked Ripe Red Tomatoes	Frozen Naranjilla Pulp	Recommended Dietary Allowance
Energy	1.23% 35.7kcal	1.7% 49.6kcal	2900kcal per day for Men 19-50 years
Fat	0.23% 0.22g	0.45% 0.44g	97g per day for Men 19-50 years
Saturated Fat	0.093% 0.03g	NA	32g per day for Men 19-50 years
Omega 3	0.25% 0.004g	NA	1.6g per day for Men 19-50 years
Omega 6	0.49% 0.083g	NA	17g per day for Men 19-50 years
Cholesterol	0% 0mg	NA	290mg per day for Men 19-50 years
Carbohydrate	6.12% 7.96g	9% 11.7g	130g per day for Men 19-50 years
Sugars	6.8% 4.94g	10.2% 7.42g	72.5g per day for Men 19-50 years	Limit added sugars in the diet to less than 10% of total calories [Guidelines 2020]
Fructose	3.6% 2.6g	2.85% 2.06g	72.5g per day for Men 19-50 years	≤50g/day or ~10% of energy has no deleterious effect on lipid and glucose control and of ≤100g/day does not influence body weight[PMC2991323]
Glucose	% 2.34g	% 1.96g	g per day for Men 19-50 years
Sucrose	% 0g	% 3.4g	g per day for Men 19-50 years
Fiber	3.66% 1.4g	5.74% 2.2g	38g per day for Men 19-50 years
Protein	3.37% 1.9g	1.56% 0.87g	56g per day for Men 19-50 years

Vitamins

	Cooked Ripe Red Tomatoes	Frozen Naranjilla Pulp	Recommended Dietary Allowance
Vitamin A	5.3% 47.6μg	6.17% 55.6μg	900μg per day for Men 19-50 years	RAE, retinol activity equivalents
Vitamin B1	5.95% 0.071mg	7.44% 0.089mg	1.2mg per day for Men 19-50 years	Thiamine
Vitamin B2	3.36% 0.044mg	0% 0mg	1.3mg per day for Men 19-50 years	Riboflavin
Vitamin B3	6.6% 1.06mg	18% 2.88mg	16mg per day for Men 19-50 years	Niacin, nicotinic acid, niacinamide
Vitamin B5	5.1% 0.26mg	8.73% 0.44mg	5mg per day for Men 19-50 years	Pantothenic acid
Vitamin B6	12% 0.16mg	16.3% 0.21mg	1.3mg per day for Men 19-50 years	Pyridoxine
Vitamin B7	NA	NA	30μg per day for Men 19-50 years	Biotin
Vitamin B9	6.45% 25.8μg	1.5% 5.95μg	400μg per day for Men 19-50 years	Folates and Folic Acid
Vitamin B12	0% 0μg	NA	2.4μg per day for Men 19-50 years	Cobalamin
Vitamin C	50.3% 45.2mg	7.06% 6.35mg	90mg per day for Men 19-50 years	Ascorbic acid
Vitamin D	0% 0IU	NA	600IU per day for Men 19-50 years	Calciferol, cholecalciferol, ergocalciferol
Vitamin E	7.4% 1.1mg	9.92% 1.5mg	15mg per day for Men 19-50 years	Tocopherols and Tocotrienols
Vitamin K	4.63% 5.56μg	24% 29μg	120μg per day for Men 19-50 years	Phytomenadione or phylloquinone

Minerals

	Cooked Ripe Red Tomatoes	Frozen Naranjilla Pulp	Recommended Dietary Allowance
Calcium	2.2% 22mg	1.6% 16mg	1000mg per day for Men 19-50 years
Copper	16.5% 0.15mg	6.17% 0.056mg	0.9mg per day for Men 19-50 years
Fluoride	NA	NA	4000μg per day for Men 19-50 years	Fluoride is a mineral that helps prevent tooth decay and helps keep your bones strong. [RDA]
Iron	17% 1.35mg	8.7% 0.69mg	8mg per day for Men 19-50 years
Magnesium	4.25% 18mg	5.2% 22mg	420mg per day for Men 19-50 years
Manganese	9.06% 0.21mg	5.8% 0.13mg	2.3mg per day for Men 19-50 years
Molybdenum	NA	NA	45μg per day for Men 19-50 years	Molybdenum is an essential trace element that is naturally present in many foods [RDA]
Phosphorus	7.94% 55.6mg	3.4% 24mg	700mg per day for Men 19-50 years
Potassium	12.7% 433mg	11.7% 397mg	3400mg per day for Men 19-50 years
Selenium	1.8% 0.99μg	1.44% 0.79μg	55μg per day for Men 19-50 years
Sodium	1.46% 22mg	0.53% 7.94mg	1500mg per day for Men 19-50 years
Zinc	2.53% 0.28mg	1.8% 0.2mg	11mg per day for Men 19-50 years
Water	5.06% 187g	5% 185g	3700g per day for Men 19-50 years

Nutrient Comparison: Cooked Ripe Red Tomatoes VS Frozen Naranjilla Pulp per 7 oz

Compare the macro and micronutrient content in 7 oz of Cooked Ripe Red Tomatoes versus 7 oz of Frozen Naranjilla Pulp to make informed dietary choices. Explore their nutritional differences and benefits.

Lets compare vitamin content per 7 ounces of Cooked Ripe Red Tomatoes vs Frozen Naranjilla Pulp:

• 7 ounces of Cooked Ripe Red Tomatoes have 4.3 times more Vitamin B9 and 7.1 times more Vitamin C than Frozen Naranjilla Pulp.
• While 7 oz of Frozen Naranjilla Pulp contain 1.3 times more Vitamin B1, 2.7 times more Vitamin B3, 1.7 times more Vitamin B5, 1.4 times more Vitamin B6, 1.3 times more Vitamin E and 5.2 times more Vitamin K than Cooked Ripe Red Tomatoes.
• Both Cooked Ripe Red Tomatoes and Frozen Naranjilla Pulp provide similar amounts of Vitamin A per seven ounces.
• 7 ounces of Frozen Naranjilla Pulp have insufficient amounts of Vitamin B9
• Both Cooked Ripe Red Tomatoes as well as Frozen Naranjilla Pulp have insufficient amounts of Vitamin B2 in seven ounces.

Comparing minerals per 7 ounces for Cooked Ripe Red Tomatoes vs Frozen Naranjilla Pulp:

• 7 ounces of Cooked Ripe Red Tomatoes have 2.7 times more Copper, 1.9 times more Iron, 1.6 times more Manganese and 2.3 times more Phosphorus than Frozen Naranjilla Pulp.
• Both Cooked Ripe Red Tomatoes and Frozen Naranjilla Pulp contain similar levels of Magnesium, Potassium and Water per seven ounces.
• 7 ounces of Frozen Naranjilla Pulp lack sufficient amounts of Phosphorus
• Both Cooked Ripe Red Tomatoes as well as Frozen Naranjilla Pulp lack sufficient amounts of Calcium, Selenium and Zinc in seven ounces.

Comparison of macro-nutrients per 7 ounces:

• 7 oz of Frozen Naranjilla Pulp contain 1.5 times more Carbohydrate, 1.5 times more Sugars and 1.6 times more Fiber than Cooked Ripe Red Tomatoes.
• 7 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Fiber
• Both Cooked Ripe Red Tomatoes as well as Frozen Naranjilla Pulp provide inadequate amounts of Energy and Protein in seven ounces.