Nutrient Comparison: Cooked Ripe Red Tomatoes VS Dried Japanese Persimmons per 7 oz
Compare the macro and micronutrient content in 7 oz of Cooked Ripe Red Tomatoes versus 7 oz of Dried Japanese Persimmons to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Cooked Ripe Red Tomatoes vs Dried Japanese Persimmons:
- 7 ounces of Cooked Ripe Red Tomatoes have 3 times more Vitamin B3 and more Vitamin C than Dried Japanese Persimmons.
- While 7 oz of Dried Japanese Persimmons contain 1.6 times more Vitamin A and 1.3 times more Vitamin B2 than Cooked Ripe Red Tomatoes.
- 7 ounces of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 7 ounces of Dried Japanese Persimmons have insufficient amounts of Vitamin B3 and Vitamin C
- Both Cooked Ripe Red Tomatoes as well as Dried Japanese Persimmons have insufficient amounts of Vitamin B12 and Vitamin D in seven ounces.
Comparing minerals per 7 ounces for Cooked Ripe Red Tomatoes vs Dried Japanese Persimmons:
- 7 ounces of Cooked Ripe Red Tomatoes have 4.1 times more Water than Dried Japanese Persimmons.
- While 7 oz of Dried Japanese Persimmons contain 2.3 times more Calcium, 5.9 times more Copper, 3.4 times more Magnesium, 13.2 times more Manganese, 2.9 times more Phosphorus, 3.7 times more Potassium and 3 times more Zinc than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Dried Japanese Persimmons contain similar levels of Iron per seven ounces.
- 7 ounces of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium and Zinc
Comparison of macro-nutrients per 7 ounces:
- 7 oz of Dried Japanese Persimmons contain 15.2 times more Energy, 18.3 times more Carbohydrate, 20.7 times more Fiber and 1.5 times more Protein than Cooked Ripe Red Tomatoes.
- 7 ounces of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Fiber and Protein