Comparing Nutrients in 7 ounces Cooked Ripe Red Tomatoes VS Japanese Persimmons

Macros Ratio

	Protein	Fat	Carbs
Cooked Ripe Red Tomatoes	18%	5%	77%
Japanese Persimmons	3%	2%	95%

Macro Nutrients

	Cooked Ripe Red Tomatoes	Japanese Persimmons	Recommended Dietary Allowance
Energy	1.23% 35.7kcal	4.8% 139kcal	2900kcal per day for Men 19-50 years
Fat	0.23% 0.22g	0.39% 0.38g	97g per day for Men 19-50 years
Saturated Fat	0.093% 0.03g	0.12% 0.04g	32g per day for Men 19-50 years
Omega 3	0.25% 0.004g	0.5% 0.008g	1.6g per day for Men 19-50 years
Omega 6	0.49% 0.083g	0.46% 0.077g	17g per day for Men 19-50 years
Cholesterol	0% 0mg	0% 0mg	290mg per day for Men 19-50 years
Carbohydrate	6.12% 7.96g	28.4% 37g	130g per day for Men 19-50 years
Sugars	6.8% 4.94g	34.3% 25g	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	15.2% 11g	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	% 10.8g	g per day for Men 19-50 years
Sucrose	% 0g	% 3.06g	g per day for Men 19-50 years
Fiber	3.66% 1.4g	19% 7.14g	38g per day for Men 19-50 years
Protein	3.37% 1.9g	2.06% 1.15g	56g per day for Men 19-50 years

Vitamins

	Cooked Ripe Red Tomatoes	Japanese Persimmons	Recommended Dietary Allowance
Vitamin A	5.3% 47.6μg	18% 161μg	900μg per day for Men 19-50 years	RAE, retinol activity equivalents
Vitamin B1	5.95% 0.071mg	4.96% 0.06mg	1.2mg per day for Men 19-50 years	Thiamine
Vitamin B2	3.36% 0.044mg	3.05% 0.04mg	1.3mg per day for Men 19-50 years	Riboflavin
Vitamin B3	6.6% 1.06mg	1.24% 0.2mg	16mg per day for Men 19-50 years	Niacin, nicotinic acid, niacinamide
Vitamin B5	5.1% 0.26mg	NA	5mg per day for Men 19-50 years	Pantothenic acid
Vitamin B6	12% 0.16mg	15.3% 0.2mg	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	3.97% 16μg	400μg per day for Men 19-50 years	Folates and Folic Acid
Vitamin B12	0% 0μg	0% 0μg	2.4μg per day for Men 19-50 years	Cobalamin
Vitamin C	50.3% 45.2mg	16.5% 15mg	90mg per day for Men 19-50 years	Ascorbic acid
Vitamin D	0% 0IU	0% 0IU	600IU per day for Men 19-50 years	Calciferol, cholecalciferol, ergocalciferol
Vitamin E	7.4% 1.1mg	9.66% 1.45mg	15mg per day for Men 19-50 years	Tocopherols and Tocotrienols
Vitamin K	4.63% 5.56μg	4.3% 5.16μg	120μg per day for Men 19-50 years	Phytomenadione or phylloquinone

Minerals

	Cooked Ripe Red Tomatoes	Japanese Persimmons	Recommended Dietary Allowance
Calcium	2.2% 22mg	1.6% 16mg	1000mg per day for Men 19-50 years
Copper	16.5% 0.15mg	25% 0.22mg	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	3.72% 0.3mg	8mg per day for Men 19-50 years
Magnesium	4.25% 18mg	4.25% 18mg	420mg per day for Men 19-50 years
Manganese	9.06% 0.21mg	30.6% 0.7mg	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	4.8% 33.7mg	700mg per day for Men 19-50 years
Potassium	12.7% 433mg	9.4% 319mg	3400mg per day for Men 19-50 years
Selenium	1.8% 0.99μg	2.16% 1.2μg	55μg per day for Men 19-50 years
Sodium	1.46% 22mg	0.13% 2mg	1500mg per day for Men 19-50 years
Zinc	2.53% 0.28mg	2% 0.22mg	11mg per day for Men 19-50 years
Water	5.06% 187g	4.3% 159g	3700g per day for Men 19-50 years

Nutrient Comparison: Cooked Ripe Red Tomatoes VS Japanese Persimmons per 7 oz

Compare the macro and micronutrient content in 7 oz of Cooked Ripe Red Tomatoes versus 7 oz of 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 Japanese Persimmons:

• 7 ounces of Cooked Ripe Red Tomatoes have 5.3 times more Vitamin B3, 1.6 times more Vitamin B9 and 3 times more Vitamin C than Japanese Persimmons.
• While 7 oz of Raw Japanese Persimmons contain 3.4 times more Vitamin A, 1.3 times more Vitamin B6 and 1.3 times more Vitamin E than Cooked Ripe Red Tomatoes.
• Both Cooked Ripe Red Tomatoes and Japanese Persimmons provide similar amounts of Vitamin B1 and Vitamin K per seven ounces.
• 7 ounces of Japanese Persimmons have insufficient amounts of Vitamin B3
• Both Cooked Ripe Red Tomatoes as well as Raw Japanese Persimmons have insufficient amounts of Vitamin B2, Vitamin B12 and Vitamin D in seven ounces.

Comparing minerals per 7 ounces for Cooked Ripe Red Tomatoes vs Japanese Persimmons:

• 7 ounces of Cooked Ripe Red Tomatoes have 4.5 times more Iron, 1.6 times more Phosphorus and 1.4 times more Potassium than Japanese Persimmons.
• While 7 oz of Raw Japanese Persimmons contain 1.5 times more Copper and 3.4 times more Manganese than Cooked Ripe Red Tomatoes.
• Both Cooked Ripe Red Tomatoes and Japanese Persimmons contain similar levels of Magnesium and Water per seven ounces.
• 7 ounces of Japanese Persimmons lack sufficient amounts of Iron
• Both Cooked Ripe Red Tomatoes as well as Raw Japanese Persimmons lack sufficient amounts of Calcium, Selenium and Zinc in seven ounces.

Comparison of macro-nutrients per 7 ounces:

• 7 oz of Raw Japanese Persimmons contain 3.9 times more Energy, 4.6 times more Carbohydrate, 5 times more Sugars, 4.2 times more Fructose and 5.1 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 Japanese Persimmons provide inadequate amounts of Omega 3, Omega 6 and Protein in seven ounces.